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Baby rosewater pavlovas with sugared rose petals and raspberries
Baby rosewater pavlovas with sugared rose petals and raspberries
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Create ethereal desserts effortlessly with this foolproof recipe - pure perfection awaits.
Ingredients:
  • 4 eggwhites
  • 285g caster sugar
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 1 1/2 tsp rosewater
  • 1 pink rose, petals separated, washed, dried
  • 1 eggwhite, extra, lightly whisked
  • 70g caster sugar
  • 185ml thickened cream
  • 6.00 gm icing sugar mixture
  • 4.40 gm vanilla essence
  • 1 x 150g punnet raspberries
Instructions:
  • Preheat your oven to 150°C and line an oven tray with baking paper for easy cleanup.
  • With an electric mixer, beat the egg whites in a clean, dry bowl until they form firm peaks. Gradually add the sugar, 1 tablespoon at a time, while whisking continuously until the mixture is thick, glossy, and the sugar is fully dissolved.
  • Combine the cornflour, vinegar, and rosewater by gently folding until just mixed. Portion the meringue into 4 equal parts on a lined tray. Shape the portions into small pavlovas using a pallet knife. Bake in a preheated oven for 30 minutes or until the pavlovas are dry to the touch. Turn off the oven and let the pavlovas cool to room temperature inside with the door slightly open.
  • Prepare the sugared rose petals by delicately coating them with egg white and a sprinkle of caster sugar. Place them on a baking tray lined with parchment paper and let them dry.
  • Whip cream, icing sugar, and vanilla in a medium bowl with an electric mixer until soft peaks form. Top each pavlova with a spoonful of cream, some raspberries, and rose petals. Serve and enjoy!

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