Strawberry and rosewater mini pavlovas recipe

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  • Makes 6 - 8

Always keep strawberries at room temperature, as chilling them dulls their flavour.

Ingredients

4 egg whites
330 g (1 1/2 cups) caster sugar,
1 tsp vanilla
2 tbsp cornflour
1 tsp white vinegar
2 tbsp rosewater
1 tbsp rosewater, additional
Touch of pink food colouring.
1 tbsp icing sugar
250ml (1 cup) thickened cream, whipped
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Preparation

Preheat oven to 180°C. Line a tray with baking paper.

Beat egg whites until stiff peaks form. Add caster sugar, one third at a time, allowing each third to be well incorporated so you end up with a thick, glossy meringue. Fold through the vanilla, cornflour, white vinegar, rosewater and a touch of pink food colouring.

Divide mixture into pavlova shapes mounds onto lined baking tray, aim for 6-8cm diameter circles, you should get 6-8, approx 3cm tall. Reduce oven temperature to 120°C and bake for 30 minutes. Turn oven off and leave to cool.

Cut strawberries into halves, or quarters if preferred. Mix with icing sugar and additional rosewater. Place pavlova onto serving plates, top each a generous dollop of cream and top with strawberries.

 

If you enjoyed this Strawberry and rosewater mini pavlovas recipe then browse more dessert recipes and our most popular hainanese chicken rice recipe.

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