Description
Indulge in the delicate beauty of a Raspberry Rose Pavlova—a perfect balance of crisp meringue, soft marshmallow-like center, and a fragrant rose-infused cream. Topped with fresh raspberries, it’s a romantic and elegant dessert for any occasion.
Ingredients
Scale
For the Meringue:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp rose water
- 1 tsp cornstarch
- 1/2 tsp white vinegar
For the Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp rose water
- Fresh raspberries (for garnish)
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle (about 8 inches in diameter) on the paper to use as a guide for shaping the meringue.
- In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, until the meringue is glossy and stiff peaks form.
- Gently fold in the vanilla extract, rose water, cornstarch, and vinegar.
- Spoon the meringue onto the prepared parchment paper, following the circle guide, and shape the edges to create a slight dip in the center.
- Bake the meringue for 1.5 hours, then turn off the oven and let it cool completely inside the oven with the door slightly ajar.
- While the meringue cools, beat the heavy cream with powdered sugar and rose water until soft peaks form.
- Once the meringue is completely cool, top with the rose-scented whipped cream and fresh raspberries.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Be careful not to overbeat the egg whites, as they can become dry and grainy.
- You can also use other berries like strawberries or blueberries for different flavors.
- The pavlova can be made ahead of time, just assemble it right before serving to keep the meringue crisp.
- Prep Time: 20 minutes
- Cook Time: 1.5 hours