This spiced twist on the classic pavlova brings together floral cardamom-scented meringue and silky saffron whipped cream , topped with your choice of berries , figs , or rose petals . The balance of crisp shell, marshmallowy interior, and rich cream is a textural dream, elevated with warming spice and subtle sweetness.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 1 hrTotal Time 1 hr 25 minsFor the Cardamom Pavlova
4 large egg whites, room temperature
1 cup granulated sugar
1 tsp cornstarch
½ tsp white vinegar or lemon juice
½ tsp ground cardamom
½ tsp pure vanilla extract
Pinch of salt
For the Saffron Cream
1 cup heavy cream, chilled
2 tbsp powdered sugar
Generous pinch of saffron threads
1 tbsp hot water or warm milk
Toppings (optional but lovely)
Fresh berries (raspberries, strawberries, blueberries)
Sliced figs, pomegranate arils
Crushed pistachios
Edible rose petals or gold leaf for garnish
Prep the Saffron
1
In a small bowl, steep saffron threads in 1 tbsp hot water or milk . Let bloom while you make the meringue (at least 10 minutes).
Make the Cardamom Meringue
2
Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a 7–8 inch circle as a guide (optional).
In a very clean bowl , whisk egg whites with a pinch of salt using a hand or stand mixer until soft peaks form.
Gradually add sugar , 1 tablespoon at a time, beating on high until stiff peaks form and mixture is glossy (about 7–8 minutes).
Gently fold in cardamom , vanilla , cornstarch , and vinegar until combined.
Spoon the meringue onto the parchment inside the circle, smoothing the sides and creating a small well in the center.
Bake & Cool
3
lace in the oven and bake for 60 minutes , then turn off the oven.
Do not open the door —allow to cool inside the oven for at least 1 hour . This prevents cracking.
Make the Saffron Cream
4
In a chilled bowl, whip the heavy cream until soft peaks form.
Add the powdered sugar and saffron liquid (with threads) .
Continue whipping until stiff but smooth.
Assemble the Pavlova
5
Place the cooled pavlova on a serving plate.
Dollop or pipe the saffron cream into the center well.
Top with your choice of berries , figs , pistachios , or rose petals .
Serve immediately or within 1–2 hours of assembling for best texture.
Tips for Success
6
Make sure egg whites are completely clean —any yolk or grease will prevent stiff peaks.
Don’t skip the vinegar and cornstarch —they help stabilize the meringue and give it that signature marshmallow center.
The saffron cream can be made ahead and stored in the fridge for up to 24 hours.
Variations
7
Use rosewater in the cream for a floral twist.
Swap saffron for orange zest and top with blood orange segments.
Add a layer of lemon curd under the cream for tangy contrast.
Suggested Pairings
8
Serve with: Persian tea, dry Riesling, or a spiced coffee
Occasions: Celebrations, romantic dinners, Eid or Diwali desserts, modern holiday spreads
Ingredients For the Cardamom Pavlova
4 large egg whites, room temperature
1 cup granulated sugar
1 tsp cornstarch
½ tsp white vinegar or lemon juice
½ tsp ground cardamom
½ tsp pure vanilla extract
Pinch of salt
For the Saffron Cream
1 cup heavy cream, chilled
2 tbsp powdered sugar
Generous pinch of saffron threads
1 tbsp hot water or warm milk
Toppings (optional but lovely)
Fresh berries (raspberries, strawberries, blueberries)
Sliced figs, pomegranate arils
Crushed pistachios
Edible rose petals or gold leaf for garnish
Directions Prep the Saffron
1
In a small bowl, steep saffron threads in 1 tbsp hot water or milk . Let bloom while you make the meringue (at least 10 minutes).
Make the Cardamom Meringue
2
Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a 7–8 inch circle as a guide (optional).
In a very clean bowl , whisk egg whites with a pinch of salt using a hand or stand mixer until soft peaks form.
Gradually add sugar , 1 tablespoon at a time, beating on high until stiff peaks form and mixture is glossy (about 7–8 minutes).
Gently fold in cardamom , vanilla , cornstarch , and vinegar until combined.
Spoon the meringue onto the parchment inside the circle, smoothing the sides and creating a small well in the center.
Bake & Cool
3
lace in the oven and bake for 60 minutes , then turn off the oven.
Do not open the door —allow to cool inside the oven for at least 1 hour . This prevents cracking.
Make the Saffron Cream
4
In a chilled bowl, whip the heavy cream until soft peaks form.
Add the powdered sugar and saffron liquid (with threads) .
Continue whipping until stiff but smooth.
Assemble the Pavlova
5
Place the cooled pavlova on a serving plate.
Dollop or pipe the saffron cream into the center well.
Top with your choice of berries , figs , pistachios , or rose petals .
Serve immediately or within 1–2 hours of assembling for best texture.
Tips for Success
6
Make sure egg whites are completely clean —any yolk or grease will prevent stiff peaks.
Don’t skip the vinegar and cornstarch —they help stabilize the meringue and give it that signature marshmallow center.
The saffron cream can be made ahead and stored in the fridge for up to 24 hours.
Variations
7
Use rosewater in the cream for a floral twist.
Swap saffron for orange zest and top with blood orange segments.
Add a layer of lemon curd under the cream for tangy contrast.
Suggested Pairings
8
Serve with: Persian tea, dry Riesling, or a spiced coffee
Occasions: Celebrations, romantic dinners, Eid or Diwali desserts, modern holiday spreads
Cardamom Pavlova with Saffron Cream
Visited 3 times, 1 visit(s) today
