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Pistachio and Rosewater Pavlova with Greek Yoghurt, Honey and Figs

by The Meringue Girls from Meringue Girls Cookbook

A delicious pavlova recipe inspired by the Middle East. Using Greek yoghurt instead of cream, this meringue is flavoured with pistachios, figs and rosewater.

From the book

The Meringue Girls


A Middle Eastern-inspired pavlova, which uses Greek yoghurt instead of cream. It’s a stunning, fresh dessert filled with figs, green pistachio and topped with runny honey and rose petals.

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1 batch of uncooked Meringue Girls Mixture (see recipe link in method)
100g green pistachios
1 tbsp rosewater
8 figs
300g thick Greek yoghurt
4 tbsp runny honey
Fresh rose petals, to decorate


Preheat your oven to 100°C/gas ¼, and line a small baking sheet with baking paper.

Make your meringue mixture with the recipe here.

Finely grind half of the pistachios and add half of this to your stiff, uncooked meringue mixture along with the rosewater. Fold gently to incorporate all the ingredients but be very careful not to knock out any of the volume.

Working quickly, spoon the flavoured meringue mixture onto the centre of the baking sheet and mould into the shape of a 10 inch spiky circle with your spoon. Then use the back of the spoon to make a slight dip in the centre of the meringue to form a large well.

Sprinkle with the rest of the finely ground pistachios and bake for about 2 hours. When cooked, the large meringue nest should have a firm base and easily come away from the baking paper. Set aside to cool.

Slice the figs into quarters and roughly chop the remaining pistachios. Now you are ready to plate up.

Place the cooled pavlova in the centre of a serving platter. Spoon the Greek yoghurt into the groove of the meringue nest and have some oozing down the sides. Place most of the figs on top of the yoghurt and a scatter a few around the plate. Lather the whole masterpiece with honey. Finish by scattering the roughly chopped pistachios and fresh rose petals over the top.

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