I know, roses and whipped cream. Can I get any more Valentine's cliche? Answer: probably. I very likely will in the coming week so you'll have to excuse me. Holidays allow you to go a little crazy with fun food projects. :)
I've been wanting to make pavlova again since we first made it together last summer. Since the base of the dessert is meringue you can kind of shape the final look of pavlova into about a million different variations. So, that's totally fun, right?I just love the airy crunch of this dessert too. It's like eating sugared air. Which feels both light and super decadent all at the same time.
This time we are making rose water whipped cream to go with our pavlova. Oh yes. Let's do this.Pavlova + Rose Water Whipped Cream
12 egg whites (use the yolks for custards, ice cream or pudding recipes)
2 teaspoons cream of tartar
1/2 teaspoon salt
2 1/2 cups sugar
2 cups heavy whipping cream
2 tablespoons powdered sugar
a very small amount of rose water (I'll explain more in the recipe)
With an electric mixer beat the 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, 1/2 cup at a time until you've added it all. The batter is ready once the meringue looks thick and glossy and can hold stiff peaks (like in the photo above).On a couple baking sheet covered with parchment paper or a silpat mat (this is a MUST) spoon large, swallow bowls to be the layers of the "cake" we are creating. I pipped some stars onto one of the bowls, so this could be my top layer.
Bake at 250°F for 1 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 (otherwise they may stick!).For the whipped cream simply add the cream to the bowl of an electric mixer. Beat on high (using a whisk attachment again) until it begins to thicken. While the mixer is still running gradually add the sugar. Once you're whipped cream is ready turn off the mixer. 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 you think the whipped cream has enough rose flavor, if not repeat the process. Rose water can be quite potent so you don't want to overdo it. It's better to add too little and need to add more than too much and then your whipped cream is ruined.Now we are ready to assemble our 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've added all the layers of meringue.
Top the pavlova with rose petals and a sprinkle of powdered sugar.Keep in mind even though roses are edible you don't want to use just any roses. Most commercially grown roses are sprayed with chemicals to help them grow and thrive. Be sure to only use roses that are marked as edible, culinary safe or organic. If you're unsure, ask before buying. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman
This looks wonderful, but is it possible to put the rosewater in the meringue? I’m thinking of doing a baked Alaska – and having the meringue topping taste slightly of rosewater… What do you think?
It’s been years since I had a pavlova but what a fab idea, I’ve never thought of mixing rose and cream. Sounds like heaven.
OMG!!!!! How beautiful! I never ever made pavlovas in my life, but i’ve been planning on making one for years… maybe this year!
This is so beautiful Emma. I love your artistic vision to pretty much everything you create or love. Question from someone who not only has never tasted merengue (but thanks to you, now has a slight idea of what it sort of tastes like… Thanks for that!)… How does this cake/dessert store?? Is Pavlova a dessert that must be baked and served immediately? And with the whipped cream… I would think that makes it doubly challenging to serve up without the whipped cream melting down unless you serve it immediately? – or can i put this heavenly dessert together and chill when guests arrive? Love to you.
O.M.G. Have to make this, I LOVE pavlova and this looks amazing! Probably a stupid question but do you eat the rose petals too (or is that just decoration!)? I know what I’m doing this weekend..
Okay, so this is happening! 🙂 I’ve just decided that I will be making this for our Valentine’s Day weekend. Thank you soooo sooo much for the recipe and idea! The hubby loves raspberry anything so I’m super happy to see that you used raspberry jam between the layers. 🙂
Hello. This is not related to this post but I was checking out your blog (Newbie alert!!!) and I think is pretty awesome, I was reading some of your tips and thank you for those posts!
I love making pavlovas and this one looks amazing! So pretty!
Chelsea from Mixed Mediums Theatre
I think this is going to be haunting my dreams for the rest of time!
i was looking for something yummy to bake my husband for valentines day & then i spotted this…but he does not like pavlova! (what kind of an australian is he?!!)
so my torturing begins…now!
(is it wrong if i just make it & eat it all myself? that’s totally normal, right guys?)
Wowza this looks amaaaaazing! I’m pretty much a novice to using rose water, but I have recently bought some rose water extract. Will that be acceptable for this recipe?
Just made meringues for the first time with great success so I’m ready for pavlovas now for sure and this cake is right up my ally!!!
This is so pretty! Love it!!
I hope this doesn’t come across as rude. But WOW your food posts have improved!! BEAUTIFUL food photography, simple and lovely flavours. It wasn’t that they were ever bad, they were good but now they are just great, something really to aspire to and keep cooking towards. Very inspiring. Thank you- I’m off to the kitchen.
Even though it’s not a traditional pavlova (I’m Australian :P) it looks SO GOOD! Give a traditional one a go some time- you won’t regret it, especially when it’s topped with passionfruit, kiwi fruit, strawberries and whipped cream. Mmmm…
Today i’ve pin’t your recipe , and right now i’ve found your Blog !:-)
Strange surprise’ big complement for your both !
omgg it’s beautiful!
oh this is just beautiful! and sounds delicious too, I LOVE merengue and whipped cream!
Omg that looks heavenly you are so talented love your blog 🙂
I actually LOVE rosewater and love that you’ve whipped it into a pavlova recipe!
The Macadame. xx
Yesssss, pavlova. This is beautiful!