Are an elegant and delicate dessert that combines the lightness of meringue with the floral notes of rose. These individual pavlovas feature crisp outer shells and soft, marshmallow-like interiors, topped with whipped cream, fresh berries, and a sprinkle of edible rose petals for a touch of romance. Perfect for special occasions or afternoon tea, this recipe captures the essence of sophistication in every bite.
Origin of Rose Pavlova Cakes
The pavlova is named after the Russian ballerina Anna Pavlova and is believed to have been created in either Australia or New Zealand in her honor. This version incorporates rose water, a classic Middle Eastern and South Asian flavoring, to give the dessert a fragrant and floral twist. The result is a dessert that marries the airy texture of traditional pavlova with the subtle elegance of rose, making it a delightful fusion of cultures and flavors.
If you’re a fan of floral desserts, you might also enjoy this Lavender Honey Shortbread Cookies recipe, which combines the calming aroma of lavender with buttery shortbread.
Why It’s Loved
This dessert is cherished for its balance of textures and flavors. The crisp meringue shell contrasts beautifully with the creamy whipped topping, while the floral notes of rose add a unique and sophisticated touch. Fresh berries provide a burst of sweetness and acidity, making each bite light yet indulgent. Whether you’re celebrating a special occasion or simply treating yourself, Rose Pavlova Cakes are sure to impress.
Also Read : Philadelphia-Style Roast Pork Sandwiches
Rose Pavlova Cakes
4
servings30
minutes40
minutes81
kcalIngredients
4 large egg whites, at room temperature
1 teaspoon cornstarch
1 teaspoon white vinegar
1 cup (200g) granulated sugar
1 teaspoon rose water (or rose extract)
Pink food coloring (optional, for a rosy hue)
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon rose water
Directions
- Preheat the Oven:
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. - Prepare the Meringue:
In a clean, dry mixing bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Beat until the mixture is glossy and stiff peaks form. - Add Flavorings:
Gently fold in the white vinegar, cornstarch, rose water, and a drop of pink food coloring (if using) until just combined. - Shape the Pavlovas:
Spoon the meringue onto the prepared baking sheet, forming 6 evenly sized rounds. Use the back of a spoon to create a slight dip in the center of each round to hold the toppings. - Bake:
Bake in the preheated oven for 1 hour, or until the pavlovas are dry and crisp on the outside. Turn off the oven and let them cool completely inside the oven to prevent cracking. - Prepare the Topping:
In a mixing bowl, whip the heavy cream, powdered sugar, and rose water until soft peaks form. - Assemble the Dessert:
Once the pavlovas are cool, top each one with a dollop of whipped cream. Arrange fresh berries on top and garnish with edible rose petals for an extra touch of elegance. - Serve and Enjoy:
Serve immediately and enjoy the light, floral flavors of these Rose Pavlova Cakes!
Notes
- Make sure your mixing bowl and beaters are completely clean and free of grease or water. Even a small amount of oil or liquid can prevent the egg whites from whipping properly.
