Change up the flavour of your pavlova with the beautiful scent of roses and raspberries.
Ingredients
3 egg whites
180g caster sugar
1¼ teaspoons cornflour
1 teaspoon white vinegar
150ml double cream
150ml pouring cream
1 tablespoon icing sugar mixture
1/2 teaspoon vanilla bean paste
Fresh raspberries, to serve
Organic dried rose petals, to serve (optional)
Rose & Raspberry Ripple
55g (¼ cup) caster sugar
2 tablespoons water
2 teaspoons liquid glucose
2 tablespoons organic dried rose petals or rose-infused tea leaves
250g fresh raspberries
Method
1 For the ripple, place the sugar, water, glucose and rose petals or tea in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil. Simmer for 2 minutes. Add the raspberries. Cook, stirring occasionally, for 16 minutes or until thickened. Strain through a sieve into a bowl, pressing down on the solids to extract all of the liquid. Set aside to cool completely. Discard solids.
2 For meringues, preheat oven to 120C/100C fan forced. Draw four 9cm-diameter discs on a sheet of baking paper. Place the paper, ink side down, on a baking tray.
3 Use electric beaters to whisk egg whites in a clean, dry bowl until firm peaks form. Add sugar, in 3 batches, beating until combined. Beat for 4 minutes or until the sugar has dissolved and the mixture is thick and glossy. Beat in the cornflour and vinegar until combined. Divide the mixture among prepared discs and spread to edges. Spoon 1⁄2 teaspoon raspberry mixture onto each meringue. Use a palette knife to create a swirled effect.
4 Bake for 1 hour 30 minutes or until the meringues are crisp and dry. Turn off oven. Leave the meringues in oven, with door slightly ajar, to cool completely.
5 Use electric beaters to whisk creams, icing sugar and vanilla in a bowl until soft peaks form. Drizzle with 1-2 tablespoons raspberry mixture and gently fold to create a ripple effect.
6 Top the meringues with the cream mixture and drizzle with the remaining raspberry mixture. Sprinkle with the extra raspberries and rose petals if using.
Photography: Strecker & Dahl Recipes and Styling: Katrina Woodman Food preparation: Jo-Anne Woodman Art Direction and Styling: Anne Marie Cummins
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