I’m hearing rumours of an Indian Summer, and the sun has certainly been making a wonderful appearance for the last couple of days – so let’s hope that it sticks around! With the weekend in sight- and lots of plans for spending some quality time with sweet friends and our late summer neighbourhood get together, I’ve been searching out something tasty to make to share at these get togethers. What could be more perfect than a light and delicious Rosewater Pavlova?
This is the dessert that everyone loves. Give a simple pavlova a twist by adding rosewater for a scented, perfumed quality – like a summer garden in bloom. You could also try flavouring creams and even meringues with lavender or orange-blossom water, too. If you can find candied rose petals, sprinkle them over the top to garnish. If you are taking this on a picnic, take the meringue, cream and raspberries in separate containers and assemble just before serving.
4 egg whites
225 g golden caster sugar
1 teaspoon cornflour
1 teaspoon white wine vinegar
250 ml double cream
1 tablespoon rosewater
1 tablespoon caster sugar
350 g fresh raspberries
icing sugar, for dusting
a baking sheet lined with non-stick baking parchment
Preheat the oven to 120°C (250°F) Gas ½.
In a large mixing bowl, whisk the egg whites with an electric hand whisk until they just form stiff peaks. Gradually add the sugar, a couple of tablespoons at a time, whisking well between each addition. When all of the sugar is added, continue whisking for 3–4 minutes, or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
Spoon the mixture onto the prepared baking sheet and use a palette knife to shape it into a circle about 20 cm/8 inches in diameter.
Bake in the preheated oven for 1½ hours, then turn the oven off, leave the door ajar and leave the meringue inside to cool completely (or leave them overnight).
When cool, remove the meringue from the oven and carefully peel it off the baking parchment. Place the meringue on a serving dish. Don’t worry too much if the meringue breaks a bit – there is plenty of topping to hide the cracks!
Put the cream in a mixing bowl and whisk until just thickening up. Add the rosewater and sugar and carry on whipping for a few more minutes until the cream is thick enough to spread. Spoon the cream onto the meringue, heap the fresh raspberries on top and dust with icing sugar.
♥ – ♥ – ♥