Bergamot & Rose Turkish Delight Pavlova

You can make this into one, joyous, celebratory pavlova, or make individual meringues. It is of course endlessly adaptable – you can use any sort of Turkish delight or curd. Or see below for another pavlova idea. 


For the pavlova base 

6 large egg whites
300g/1²⁄₃ cups caster (superfine) sugar
1 tsp cornflour (cornstarch)
1 tsp white wine vinegar
150g/5¼oz rose and bergamot Turkish
delight (see page 226), finely chopped

For the filling

500ml/generous 2 cups double (heavy) cream
25g/2¾ tbsp icing (confectioners’) sugar
150g/5¼oz lemon or lemon and
bergamot curd 
1–2 tbsp limoncello or bergamot-cello
50g/1¾oz rose and bergamot Turkish delight, finely diced
A few crystallized or fresh rose petals, to decorate

Serves 6–8 

  • First make the meringue base – this can be made ahead of time and kept for several days in an airtight container, or frozen. Preheat the oven to 160°C/325°F/Gas mark 3. Draw a circle the size of a dinner plate on a piece of baking parchment, for guidance, and turn the parchment upside down.
  • Whisk the egg whites until they have reached the soft peak stage – airy and light, but not yet very stiff and dry. Start adding the sugar, a dessertspoon at a time, whisking vigorously, until all the sugar has been incorporated and the meringue is glossy and keeps its shape.
  • Mix the cornflour (cornstarch) and vinegar together and incorporate this, then fold in the Turkish delight. 
  • Spoon the meringue onto the baking parchment, staying  within the marked circle. Make a slight dip in the centre if you like and make sure plenty of peaks form by lightly touching the meringue with the back of a spoon and pulling it away.
  • Put the meringue in the oven and turn the temperature down to 140°C/275°F/Gas mark 1. Leave to bake for between 1 and 1½ hours, then turn off the oven and leave in the oven until it has cooled down. The meringue should easily peel away from the paper. 
  • To assemble, whisk the cream with the icing (confectioners’) sugar until billowy – make sure it isn’t too stiff. Stir through most of the lemon curd, the limoncello or bergamot-cello and the Turkish delight, but go easy – you want a rippled effect, not homogeneity.
  • Top with more lemon curd, Turkish delight and the rose petals.


  • Stir 75g/2½oz chopped dark chocolate through the meringue in place of the Turkish delight.
  • Combine the cream with a little orange blossom water, orange curd and a little orange liqueur, then make a quick chocolate sauce with 30g/1oz chocolate and 100ml/7 tbsp cream, to pour over the top.


Citrus: Recipes that Celebrate the Sour and the Sweet by Catherine Phipps (Quadrille, £20) Photography © Mowie Kay

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