30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cousin Prudence's Rosewater Pavlova
Cousin Prudence's Rosewater Pavlova
Cousin Prudence's Rosewater Pavlova
⏱2h 30m
👥6
🔥350 cal
Medium
🍽️Holiday
A classic meringue-based dessert with a crisp shell and soft, marshmallowy interior, flavored with rosewater and topped with whipped cream and berries.
A classic meringue-based dessert with a crisp shell and soft, marshmallowy interior, flavored with rosewater and topped with whipped cream and berries.
Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat Egg Whites with Salt until soft peaks form.
Gradually add Granulated Sugar, beating until stiff, glossy peaks form.
Gently fold in Rosewater and White Vinegar.
Spoon meringue onto the prepared baking sheet, forming a 9-inch circle. You can create swirls or peaks.
Bake for 75-90 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar (at least 2 hours, or overnight).
While pavlova cools, prepare Whipped Cream: In a separate bowl, beat Heavy Cream with Powdered Sugar and Vanilla Extract until soft peaks form.
Once pavlova is completely cool, gently transfer it to a serving plate.
Top with Whipped Cream and Fresh Berries. Serve immediately.
Ingredients
6
44Egg Whites-large
1 cup200 gGranulated Sugar
1 tsp5 mLRosewater
1/2 tsp2.5 mLWhite Vinegar
1/4 tsp1.25 mLSalt
1 cup240 mLHeavy Cream-cold
2 tbsp30 mLPowdered Sugar
1/2 tsp2.5 mLVanilla Extract
1 pint473 mLFresh Berries-mixed
Equipment
Baking Sheet
Parchment Paper
Mixer
Bowls
Instructions
Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat Egg Whites with Salt until soft peaks form.
Gradually add Granulated Sugar, beating until stiff, glossy peaks form.
Gently fold in Rosewater and White Vinegar.
Spoon meringue onto the prepared baking sheet, forming a 9-inch circle. You can create swirls or peaks.
Bake for 75-90 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar (at least 2 hours, or overnight).
While pavlova cools, prepare Whipped Cream: In a separate bowl, beat Heavy Cream with Powdered Sugar and Vanilla Extract until soft peaks form.
Once pavlova is completely cool, gently transfer it to a serving plate.
Top with Whipped Cream and Fresh Berries. Serve immediately.
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