Persian Pavlova


An unconventional pavlova that’s perfect as a celebration cake, this was created accidentally one day at Kepos Street Kitchen when we were trying to make a unique gluten-free cake for a customer. It is a versatile recipe so you can change the type of nuts and berries you use – don’t be afraid to put your own stamp on it. You can also make it look more like a regular pavlova by omitting the glaze and adding cream and pomegranate seeds.


  • 6 eggwhites, at room temperature
  • 200g caster sugar
  • 500g plain halva, cut into 1cm pieces
  • 200g pitted dates, chopped
  • 200g dried barberries or cranberries
  • 1 1/4 cups (125g) almond meal
  • 1/3 cup (50g) pistachios, roughly chopped, plus extra to serve
  • 1/3 cup (50g) blanched almonds, roughly chopped
  • 120g white chocolate chips
  • 1 tsp rosewater
  • Pomegranate seeds or rose petals dusted with sugar (optional), to garnish

White Chocolate Glaze

  • 1/3 cup (80ml) pure (thin) cream
  • 150g white chocolate, roughly chopped



Step 1  Preheat the oven to 160°C. Grease a 24cm springform cake pan with butter and line the base with baking paper.

Step 2  Using an electric mixer, whisk the eggwhite on high speed until soft peaks form. Gradually add sugar, 1 tbs at a time, whisking constantly until the mixture is firm and glossy. Gently fold in the halva, dates, berries, almond meal, pistachios, almonds, chocolate chips and rosewater. Spoon the mixture into the prepared pan. Bake for 1 hour-1 hour 10 minutes until firm to the touch. Cool completely in the pan set on a wire rack.

Step 3  To make the glaze, place the cream and chocolate in a small saucepan over low heat, stirring until melted. Remove from the heat and set aside to cool, stirring every 2 minutes to prevent lumps forming.

Step 4  When ready to serve, remove the springform ring and spoon the glaze over the pavlova. Scatter over the extra chopped pistachios, and pomegranate seeds or rose petals, if using.

Source:  Delicious

Link to recipe on