- Serves 6
- 35 minutes
- Difficulty Medium
- 14 Ingredients
This elegant and totally divine dessert makes the perfect dinner party or special occasion indulgence and was just perfect for our 40th Wedding Anniversary (Ruby).
Do hope you enjoy and create a memory of your own.
Ingredients (serves 6)
- Cornflour, to dust
- 4 Egg whites
- 215g (1cup) Caster sugar
- 3 tsp Cornflour, extra
- 1 tsp White vinegar
- 1 teasp Rose water
- 300ml Double cream
- 2 dstspn Icing sugar
- 125g Fresh or frozen raspberries
- 1 teasp Rose water
- White chocolate bits, to serve
- Rose petals and rose's, to serve (unsprayed/pesticide free)
- extra, egg white
- extra, caster sugar.
- Preheat oven to 140C/120C fan forced. Lightly grease six 250ml (1 cup) ovenproof cups or ramekins and dust lightly with cornflour. Beat egg white (extra) a few times with a fork. Use tweezers to pick up a rose petal. Lightly brush the petal with the egg white. Sprinkle petal with sugar (extra). Transfer to a cooling rack to dry. Complete all the petals and roses.
- Use electric beaters to beat the egg whites in a clean dry bowl until soft peaks form. Gradually beat in the sugar, 1 tbs at a time, until mixture is thick and glossy and sugar has dissolved. Fold in the cornflour and vinegar until just combined. Lastly add the rose water and fold through the mixture. Spoon the mixture among the cups. Bake for 30-35 minutes or until crisp. Turn oven off and leave in the oven with door slightly ajar to cool completely.
- Use electric beaters to beat the cream and icing sugar until firm. Lightly crush the raspberries with a fork and fold through the cream. Add the rose water and lightly fold through the cream mixture.
- Top pavlovas with the cream mixture and decorate with sugared rose petals and white bits or white chocolate curls.
If you would prefer chocolate curls, spread 60g melted chocolate over a dry marble or glass surface. Allow to just set but not harden. Holding a sharp knife at a 45 degree angle away from you, scrape the chocolate into curls. If the curls break, the chocolate is too hard- scrape it off and melt again. I use the chocolate over water method to melt, but do make sure no water splashes in the chocolate. Also the curls will keep up to 2 weeks in an airtight container in the refrigerator.