Un Noël à Dubai, or Chestnut and Kunafa Pavlova.
This dessert is an ode to nostalgic flavors, and a celebration of new ones. Made with organic French chestnuts, French cream, Italian mascarpone and organic butter and eggs from @spinneysuae, we discover once again how great quality ingredients and a bit of patience can create magic, beautiful traditions and new memories during this festive season.
Chestnut and Kunafa Pavlova
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
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- Nutrition
BY YASMINE IDRISS
Un Noël à Dubai, or Chestnut and Kunafa Pavlova.
This dessert is an ode to nostalgic flavors, and a celebration of new ones. Made with organic French chestnuts, French cream, Italian mascarpone and organic butter and eggs from @spinneysuae, we discover once again how great quality ingredients and a bit of patience can create magic, beautiful traditions and new memories during this festive season.
Ingredients
- Meringue Nests: 8 ready-made or homemade (recipe on my website or available at Spinneys)
- Caramelized Chestnuts: 6–8 organic French chestnuts, 1 cup sugar, 2 tbsp water
- Chestnut Cream: 250g mascarpone, 1 tsp vanilla extract, 3–4 tbsp chestnut spread, 200ml whipping cream (35% fat)
- Kunafa Cones: 100g raw kunafa dough, 100g melted butter
- Toppings: 1/4 cup pomegranate seeds, 2 tbsp chopped pistachios, nougat cubes, golden sprinkles (optional), dried orange slices (optional)
Method
- 1)
To caramelized the chestnuts, start by soaking them in boiling water (10 min), dry, score them, and roast in an air fryer at 180°C (15 min). Melt sugar with water in a skillet, add chestnuts (cut into pieces), and stir until golden. Spread quickly and carefully on baking paper to cool, then break into shards.
- 2)
For the chestnut cream, beat mascarpone with chestnut jam until smooth. Whip cream with vanilla until stiff peaks form. Fold whipped cream into mascarpone. Chill until needed.
- 3)
Kunafa Cones: Shape aluminum foil into cones and place on an upside-down mini cupcake tin. Brush foil with melted butter, wrap kunafa dough around tightly, and brush with more butter. Bake at 170°C until golden. Cool and remove carefully.
- 4)
To assemble, arrange meringues in a wreath. Add dollops of chestnut cream and alternate with chestnut jam. Top with kunafa cones, nougat cubes, pomegranate seeds, pistachios, and caramelized chestnuts. Garnish with golden sprinkles and orange slices. Chill and serve same day with warm chocolate sauce on the side.