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Berry Pavlova Desert with Persian spice mix Advieh-E Halegh
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Berry Spiced Pavlova

Imagine a dessert that combines the sweetness of meringue with the warmth of cinnamon, nutmeg, and ginger - it's a taste sensation that will leave your mouth watering for more. Whether you're hosting a dinner party or just looking to indulge your sweet tooth, this spiced pavlova recipe is sure to be a hit. So grab your whisk and get ready to create a dessert that will leave everyone begging for the recipe!

Preparation time

30' + 120



Spice used

Advieh-E Halegh




  • Parchment paper
  • Vinegar
  • 4 Egg whites
  • Sugar
  • 2 tsp Lemon juice
  • 1 tsp Vanilla extract
  • 2 tsp Corn starch
  • Pinch of salt
  • 1 tsp of Advieh-E Halegh by Camelēr Spice Co.
  • 150g Caster sugar 
  • 1 TBSP Icing sugar
  • 200 ml Double cream
  • Small handful crushed pistachios and pine nuts
  • Handful of raspberries/blueberries/strawberries to taste
  1. Pre-heat the oven to 140°C/120°C fan/Gas 2.
  2. On a piece of parchment and using a dinner plate draw a circle around the plate. Turn the paper over and place on a baking sheet, set aside.
  3. To ensure the pavlovas success, blot vinegar on a kitchen towel and clean out the mixing bowl, the beaters, ensuring everything is dry and free from grease.
  4. Dry the egg shells as well, to ensure no condensation or liquid is on the shells when you crack them.
  5. To start, separate the egg yolks from the whites and adding the egg whites into the mixing bowl. You can use the egg yolks to make a luxuriously spiced chocolate mouse.
  6. Add the salt to the egg whites and using an electric mixer on medium-high speed, beat until soft, opaque peaks form, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
  7. Next add the sugar to a food processor and mix to make smaller granules and turn into superfine granules.
  8. On a medium-high speed add 1 TBSP of the superfine sugar one at a time, beating to incorporate fully before adding the next one.
  9. Add the lemon juice and beat until fully mixed. Then add the vanilla extract until stiff, glossy peaks form, this process will be between 10-20 minutes in total.
  10. Sprinkle the spice blend Advieh-E Haleg and the corn starch on to the meringue and fold in gently with a spatula.
  11. Gently place the mixture on to the prepared parchment paper and using the spatula to create hight and swirls around the pavlova.
  12. Bake in the oven for 1 1/2 hours, then switch the oven off and leave it in the oven for a further 30 mins.
  13. Meanwhile, prepare the berries you are using by slicing and dicing to the desired shape and chiffonade of mint leaves, set aside in the fridge along with the spiced berry compote.
  14. Remove the meringue from the oven and place on a wire rack and allow to cool completely.
  15. Whip the double cream to soft peaks.
  16. To serve, crack the centre of the meringue and add some of the prepared fruit and compote. Once reached the top, add the cream and garnish with remaining fruit, pine nuts, mint and compote.