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Rose Pavlova Cakes
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
150 minutes
Rose-filled pavlovas garnished with dried petals for a delicate and elegant dessert.
Ingredients:
  • 3 egg whites, at room temperature
  • 1 teaspoon dried rose petal powder
  • 0.5 cup white sugar, or more to taste
  • 1 teaspoon vanilla extract, or to taste
  • 0.5 teaspoon rose extract, or to taste
  • 1 teaspoon cornstarch
  • 1.5 tablespoons cream cheese
  • 1 cup heavy whipping cream
  • 2 tablespoons white sugar
  • 1 tablespoon dried rose petals
Instructions:
  • Preheat the oven to a low and gentle 225 degrees F (110 degrees C), then prepare a baking sheet by lining it with parchment paper.
  • In the bowl of a stand mixer, whisk egg whites and rose petal powder until soft peaks form. Gradually add 1/2 cup sugar while beating. Increase speed to high and continue beating until stiff and glossy peaks form. Stir in vanilla extract and rose extract. Gently fold in cornstarch using a spatula.
  • Pipe the meringue into 18 individual rounds using a piping bag fitted with a fine round tip.
  • Bake in the preheated oven for 1 hour and 15 minutes, until edges appear dry. Turn off the oven and let pavlovas sit for an additional 20 to 25 minutes inside. Remove from oven and allow to cool completely for about 30 minutes.
  • In a bowl, whip cream cheese for 30 seconds. Mix in heavy cream and 2 tablespoons of sugar until light and airy. Transfer whipped cream to a piping bag.
  • Top the cooled pavlovas with piped whipped cream and garnish with dried rose petals for an elegant finish.

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