After rose ice cream, a rose Pavlova simply had to follow. For now, it’s paired with strawberries and pistachios, but later in the summer it’s just as delicious with raspberries. This rose Pavlova with strawberries is truly hard to beat :). If you enjoy floral flavours, be sure to save this recipe today – it’s a beautiful and elegant summer dessert!
Ingredients for the Pavlova:
- 6 egg whites (from large eggs, approx. 40 g each)
- a pinch of salt
- 350 g caster sugar
- 2 teaspoons cornflour or potato starch
- 1 teaspoon lemon juice
All ingredients should be at room temperature.
Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time (this is important), whisking continuously until thick and glossy. Add the lemon juice and whisk briefly. Gently fold in the sifted cornflour using a spatula.
Line a baking tray with baking parchment or a silicone mat. Draw a 22 cm circle on the paper. Spoon the meringue onto the circle and shape it, lifting the sides slightly with a spoon or spatula.
Bake in a preheated oven at 150°C, then after 5 minutes reduce the temperature to 120°C and bake for 1 hour 45 minutes to 2 hours. Baking time may vary depending on your oven – the aim is a pale meringue, crisp on the outside and marshmallow-soft inside.Leave to cool in the oven with the door slightly ajar.
The Pavlova may crack slightly and sink a little in the centre – this creates the perfect space for the cream.
Ingredients for the rose cream:
- 125 g mascarpone
- 200 ml double cream
- 2 tablespoons rose water
- 2 teaspoons icing sugar
All ingredients should be chilled. Whip the mascarpone, cream and icing sugar until thick and smooth, adding the rose water towards the end of whipping.
To finish:
- 200 g strawberries, chopped
- 1 tablespoon agave syrup or runny honey
- 1 tablespoon rose water
- a handful of finely chopped or ground pistachios
Mix the strawberries with the agave syrup and rose water.
Transfer the Pavlova to a serving plate. Top with the rose cream, then spoon over the strawberries with their syrup. Sprinkle with pistachios.
Chill for about 30 minutes before serving.
Enjoy!
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