Rose Pavlova Cakes – A Luxuriously Light Dessert Infused
Rose Pavlova Cakes are individual meringue-based desserts that combine crisp exteriors with soft, cloud-like centers.They are delicately flavored with rose water, offering a floral aroma without overpowering sweetness.Topped with whipped cream and fresh fruits, they feel fresh and balanced.Naturally gluten-free, they suit a wide range of dietary preferences.Their elegant appearance makes them ideal for special occasions.These cakes are a perfect fusion of tradition, beauty, and flavor.
Ingredients
- Egg whites – 4 (room temperature)
- Caster sugar – 1 cup
- Cornstarch – 1 teaspoon
- White vinegar or lemon juice – 1 teaspoon
- Rose water or rose syrup – 1 to 2 teaspoons
- Whipping cream – 1 cup
- Powdered sugar – 2 tablespoons
- Fresh fruits (berries, lychee, figs, or mango)
- Edible rose petals (optional)
- Pistachios, lightly crushed (optional)
Instructions
- Preheat oven to 120°C (250°F) and line a baking tray with parchment paper.
- Beat egg whites until soft peaks form.
- Gradually add caster sugar, beating until stiff, glossy peaks appear.
- Gently fold in cornstarch, vinegar, and rose water.
- Spoon or pipe meringue into small cake shapes with a slight well in the center.
- Bake for 90 minutes, then turn off the oven and allow pavlovas to cool completely inside.
- Whip cream with powdered sugar until soft peaks form.
- Assemble just before serving with cream, fruits, nuts, and rose petals.
Notes
- Always use clean, dry bowls for egg whites.
- Rose flavor should be subtle—less is more.
- Humidity can affect meringue texture.
- Pavlovas crack naturally; this adds character.
- Use superfine sugar for a smooth finish.
- Cool pavlovas fully before removing from tray.
- Assemble close to serving time.
- Store unassembled meringues in an airtight container.