Rose Pavlova Cakes Recipes

THE BEST PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
• In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
• Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
• In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

ROSE PAVLOVA CAKES

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.
• Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
• Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.
• Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.
• Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.

RASPBERRY AND ROSE PAVLOVA

Steps:

• For the pavlova: grease 2 baking trays with oil and sprinkle caster sugar over them. Using an electric whisk, whisk up the egg whites until they have reached full peak. Gradually whisk in the sugar until the mix becomes glossy and stiff. Finally add the cornflour and lemon juice. Divide the pavlova mix into 6 rough rounds on your baking trays. Spread the mix out a little and smooth the top to give a flattish finish, for that extra finish pipe a few rosettes around the edge of the pavlovas. Place in a cool oven; 120°C /gas mark ½ and cook for approx. 1½ hrs. The pavlova should be hard on the outside but soft in the middle.
• For the ice cream: Boil the cream and sugar together. Remove from the heat, add the cordial and Raspberry puree, cool and add the greek yoghurt. Using an ice cream machine churn the ice cream. Allow to harden in the freezer. Alternatively, transfer to a shallow tray and freeze, whisking every couple of hours with an electric whisk until completely frozen to give the ice cream a creamy texture.
• For the sauce: Crush a handful of raspberries in a bowl with the back of a fork. Mix in 40g Raspberry puree and 100g cordial.
• Place the pavlova on a plate and press the centre of the pavlovas down slightly place some raspberries in the centre followed by a ball of ice cream spoon over the sauce and decorate the plate with more raspberries.