Rose Water Pavlova Cake

  • 12 May - 18 May, 2018
  • Mag The Weekly
  • Cookery


· 12 egg whites

· 2tsp cream of tartar

· ½ tsp salt

· 2½ cups sugar

· 2 cups heavy whipping cream

· 2tbsp powdered sugar

· Rose water


With an electric mixer, beat egg whites until frothy. With the mixer still running on medium, sprinkle in the cream of tartar and salt. Increase the speed of the mixer and add the sugar gradually, half cup at a time until you have added all. The batter is ready once the meringue looks thick and glossy and can hold stiff peaks. On a baking sheet covered with parchment paper, spoon large, rounds to be the layers of the cake. Bake at 120°C for an hour and 15-20 minutes. Half way through baking rotate the baking sheets so the meringues will cook as evenly as possible. Once done, remove from oven and allow to completely cool before trying to remove them from the parchment paper.

For the whipped cream, simply add cream to an electric mixer. Beat on high using a whisk until it begins to thicken. While the mixer is still running, gradually add the sugar. Turn off the mixer when whipped cream is ready. Place a straw in the rose water, allow any excess to run off the straw then stir the straw into the whipped cream. Taste and see if the whipped cream has enough rose flavour. If not, repeat the process. To assemble the dessert, place a meringue layer on a cake stand, add a thin coat of raspberry or strawberry jam then a thin coat of whipped cream. Repeat this process until you have added all the layers of meringue. Top the pavlova with rose petals and a sprinkle of powdered sugar.