Recipe from ‘Feasting’ by Amanda Ruben

Feasting offers a fresh take on traditional Jewish cooking, presenting classic dishes with reinvigorated flare and a focus on dining with family and friends.

Amanda Ruben, founder of deli and cafe Miss Ruben in the Melbourne suburb of Ripponlea, has created recipes for vibrant salads, mouthwatering mains and sumptuous desserts, all with the goal of inspiring us to ‘feast’ with our loved ones.

Thanks to Hardie Grant Books, we have three copies of this beautiful book to give away.


Enjoy this incredible recipe from Feasting by Amanda Ruben.

Recipe: Chocolate Swirl Pavlova with Rosewater Cream, Turkish Delight and Strawberries

This is an edited extract from Feasting by Amanda Ruben published by Hardie Grant Books RRP $49.99, photography by Elisa Watson.

Bright, festive and bountiful, this chocolate swirl pavlova with its Middle Eastern flavours is a real show stopper. In winter we flavour the cream with orange blossom and top the pav with roasted pears and pistachios.


Serves 10 - 12
9 egg whites
690g (3 cups) caster (superfine) sugar
1 1/2 teaspoons cornflour, sifted
2 tablespoons Dutch (unsweetened) cocoa powder View
3/4 teaspoon white vinegar
500mL (2 cups) thick (double/heavy) cream
1 tablespoon rosewater View
750g strawberries, cut into thick slices and halves
150g Turkish delight, cut into 2cm pieces View
rose petals, to garnish (optional) View

Preheat the oven to 180°C (350°F). Cut out a 30 cm (12 in) circle of baking paper and place it in the middle of a baking tray.

To make the pavlova, place the egg whites in the bowl of a stand mixer and beat on high speed until stiff peaks form. While the machine is still running, gradually add the sugar in four batches, beating well between each addition until the sugar has dissolved. This will take 10–15 minutes.

Fold in the cornflour, half the cocoa powder and the vinegar until well combined. Gently stir through the remaining cocoa powder to create a swirl effect.

Using a large spoon, scoop the meringue onto the baking paper circle until the baking paper is covered. Smooth the top of the meringue, making a slight dip in the centre.

Place the meringue in the oven and immediately reduce the temperature to 120°C (240°F). Bake for 2 hours, until crisp and dry. Turn the oven off and leave the meringue inside, with the door slightly ajar, to cool completely.

Whip the cream and rosewater together until thick.

Top the meringue base with the rosewater cream and decorate with the Turkish delight, strawberries and rose petals, if using.



Competition Terms and Conditions: THIS COMPETITION HAS NOW CLOSED. Three winners will be chosen randomly from correctly submitted entries. Only one entry per individual will be entered into the draw. Entries must be submitted by 12:01am on 22 July 2018. Winners will be selected by The Essential Ingredient and will be notified via email. Entrants must be residents of Australia and must be 18 years of age or older. Entry is not open to employees of The Essential Ingredient or their families. Each prize is valued at AUD$49.99. The Essential Ingredient retains the right to publish the winner’s name. Prize is not transferable or exchangeable.

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