This is my go-to dessert recipe. The original version came from my Grandmother, and I have many of memories of her making it. I have given these Pavlovas a subtle twist from the traditional Australian Pavlova, by adding some new flavours. These mini Pavlovas are great to make for dessert when family or friends are over - as everyone gets their own Pav!
Ingredients
- 4 egg whites
- 250 g caster sugar
- 1 tsp raspberry vinegar
- 1/2 tsp rosewater
- 20 g cornflour
Decoration
- 250 ml cream
- 1 tbs rose syrup
- 200 g mixed berries
Method
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Step 1Pre-heat oven to 200C degrees. Line two large baking trays with baking paper.
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Step 2With an electric mixer, beat egg whites for 5-6 minutes, gradually adding the sugar, vinegar and rosewater. The mixture should become thick and glossy, and hold its peak. The sugar should also be dissolved.
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Step 3Sift the cornflour over the mixture. Using a large metal spoon, gently fold the cornflour into the mixture.
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Step 4Use the metal spoon to heap dollops of the mixture onto the prepared trays. Try to keep each spoonful circular in shape, and create a shallow dip in the centre of each.
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Step 5Turn the oven down to 125C degrees and place the pavlovas in the oven. Cook for 30 minutes.
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Step 6Once the pavlovas are cooked, turn the oven off and leave pavlovas in the oven until they have cooled completely.
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Step 7Once the pavlovas have cooled, or just prior to serving, whip the cream with the rose syrup until it is light and fluffy. Place small spoonfuls of the cream in the centre of each pavlova. Top each with a small mixture of berries.
Equipment
- 2 baking tray
- 1 metal spoon
- electric mixer
Recipe Notes
Rosewater can be substituted for rose syrup. Pavlovas can be prepared a day ahead. Cook the evening before, and leave in the oven overnight to cool. Then follow the remaining steps just prior to serving.
Recipe Reviews (1)
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