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How to make Baby rosewater pavlovas with sugared rose petals and raspberries

Yield = 4
Prep time: 0:30
Cook time: 0:30
Total time: 1:00

Ingredients

  • 4 eggwhites
  • 1 1/3 cups (285g) caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • 1 1/2 teaspoons rosewater
  • 1 pink rose, petals separated, washed, dried
  • 1 eggwhite, extra, lightly whisked
  • 1/3 cup (70g) caster sugar, extra, to sprinkle
  • 3/4 cup (185ml) thickened cream
  • 2 teaspoons icing sugar mixture
  • 1 teaspoon vanilla essence
  • 1 x 150g punnet raspberries

Method

  • Step 1 Preheat oven to 150°C. Line an oven tray with baking paper.
  • Step 2 Use an electric mixer to whisk the eggwhites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until mixture is thick and glossy and sugar completely dissolves.
  • Step 3 Add the cornflour, vinegar and rosewater and gently fold until just combined. Spoon 4 portions of meringue onto the lined tray. Use a pallet knife to shape into small pavlovas. Bake in preheated oven for 30 minutes or until pavlovas are dry to touch. Turn the oven off. Leave pavlovas in oven with the door ajar to cool to room temperature.
  • Step 4 Meanwhile, to make the sugared rose petals, lightly brush the petals with eggwhite and lightly sprinkle with caster sugar. Place on an oven tray lined with baking paper. Set aside to dry.
  • Step 5 Use an electric mixer to whisk cream, icing sugar and vanilla in a medium bowl until soft peaks form. Top each pavlova with a dollop of cream, a few raspberries and rose petals. Serve.