• Brittany Aldridge

Mini Rose Pavlovas with fresh berries and cream

On my walk today I stopped by this huge mulberry tree laden with beautiful bursting mulberries! So I filled my hands and pockets, raced home, and made some pavs!

These mini pavs are flavoured with rosewater and are the sweetest little things! Not to mention oh so delicious and so simple to make. The trick is adding the sugar slowly, a tablespoon at a time. This will make 4 mini pavlovas (and because they’re individual sized it cuts the baking time down too!) Serve with fresh berries and cream always!


Notes: for an extra treat; when whipping the fresh cream, add a dash of brandy or vanilla and some sugar!

INGREDIENTS

  • 4 large egg whites, room temperature

  • 1 cup caster sugar

  • 1 teaspoon vinegar

  • 2 teaspoons rosewater

  • 1 teaspoon cornflour

To serve:

  • 2 cups whipped cream

  • 2 cups fresh berries (I used mulberries but feel free to use any fresh berries like strawberries, raspberries or blackberries)

INSTRUCTIONS

  • Line a large baking tray with baking or parchment paper. Preheat oven to 130 C fanforced or 150 C / 300 F.

  •  Add egg whites to a mixing bowl or the bowl of a standing mixer. Beat with an electric mixer on low for a minute or two until the egg whites start to turn frothy and are soft peaks. Then turn up to medium - high speed and continue to beat the egg whites. Add the sugar, one tablespoon at a time. Once all the sugar has been added, your meringue should be thick, shiny and glossy, opaquely white and around tripled in size. Now add the rosewater, vinegar and cornflour. Beat for another two minutes until stiff peaks have formed and all sugar has dissolved (rub some meringue between your fingertips to check for grains of sugar).

  • Spoon the meringue onto your baking trays with space between each. Each pavlova should be around 4 tablespoons of meringue. Use the back of a spoon to make patterns in the pavlovas if you wish.

  •  Bake pavlovas for approximately 30 minutes.Then turn the oven heat off but leave the pavlovas inside the oven to slowly cool for around an hour or two. This will prevent them from cracking or collapsing.

  • To serve; top each pavlova with whipped cream and fresh berries. Serve immediately and please enjoy!

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