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| Raspberry Rosewater Pavlova |
Ingredients
For the Meringue Base:
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon rosewater (adjust to taste)
- ½ teaspoon vanilla extract
- 2 cups fresh raspberries
- ¼ cup raspberry jam or coulis (optional)
- 1 tablespoon lemon juice
- Optional: Edible rose petals for decoration
1. Prepare the Meringue
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. Draw an 8-inch circle on the parchment as a guide, then flip the paper over so the ink is underneath.
In a clean, grease-free bowl, beat the egg whites on medium speed until soft peaks form. Slowly add the granulated sugar, one tablespoon at a time, beating continuously.
This step is key—adding sugar slowly helps the meringue become glossy and stable.
Increase the mixer speed and beat until stiff, shiny peaks form and the sugar is completely dissolved. To test, rub a small amount of meringue between your fingers—if it's gritty, keep beating.
Add the cornstarch, vinegar (or lemon juice), and vanilla. Fold gently using a spatula until fully incorporated.
2. Shape and Bake the Pavlova
Spoon the meringue onto your prepared baking sheet, staying within the circle you drew. Shape it into a round nest-like form, creating soft swirls and a slight indentation in the center for the cream later.
Place the pavlova in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour to 1 hour 15 minutes, or until the outside is crisp and dry but still pale.
Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. Slow cooling helps prevent cracks and keeps the inside soft and marshmallowy.
3. Make the Rosewater Whipped Cream
In a chilled bowl, beat the heavy cream until it begins to thicken. Add powdered sugar, rosewater, and vanilla. Continue beating until soft, pillowy peaks form.
Adjust the rosewater to taste. A little goes a long way, so start with a small amount.
Refrigerate the cream until ready to assemble.
4. Prepare the Raspberries
In a small bowl, gently toss fresh raspberries with lemon juice.
If using, warm the raspberry jam slightly and drizzle over the berries for extra richness and shine.
5. Assemble the Pavlova
Just before serving, spoon the rose-scented whipped cream into the center of the cooled pavlova.
Top generously with fresh raspberries and drizzle with raspberry coulis if desired.
Finish with a sprinkle of edible rose petals for an elegant, romantic flourish.
Serve immediately to preserve the perfect contrast of textures.
Tips for a Perfect Pavlova
- Room temperature eggs whip better, while cold eggs separate more easily—use both techniques.
- Avoid grease on bowls or beaters; any fat will prevent the meringue from forming
- Do not open the oven door during baking—pavlova hates sudden temperature changes.
- Use rosewater sparingly, adding more only after tasting the cream.
- Assemble just before serving to avoid the meringue softening too quickly.
- For a twist, try adding pistachios, strawberries, lychee, or white chocolate curls.
Final Thought
This Raspberry Rosewater Pavlova is more than a dessert—it’s a celebration of lightness, beauty, and delicate flavor. With its crisp shell, soft center, fragrant cream, and jewel-like berries, each slice feels like a small moment of luxury. Whether you're serving it for a special occasion or simply treating yourself, this pavlova is guaranteed to leave a lasting impression.
Bon appétit! 🌸🍓✨
