Shane cooks

Individual rosewater pavlovas with Summer berries

Preparation time:
25 minutes
Cooking time:
1 hour
8-10 serves

Nothing quite says Summer like some beautiful fruit filled pavlovas. The addition of rosewater adds a subtle floral note that will keep all your guests guessing. The shells can me made a few days in advance to save time and simply top with cream and your favourite Summer berries and enjoy!

  • Ingredients

      For the Meringues:
    • 4 Egg whites
    • 215g Caster sugar
    • 1 tbsp Rosewater
      For the Filling:
    • 250ml Cream (whipped)
    • 200g Summer berries
  • Method

    • When making meringue, a few rules to follow. Ensure your eggs whites are fresh and at room temperature. Always use a clean dry bowl and whisk.
    • Preheat your oven to 120C/100C Fan/ Gas 1/250F.
    • Take the bowl from your mixer and using the whisk attachment, whisk the egg whites on full speed until stiff peak is reached.
    • Gradually add the caster sugar until thick and glossy.
    • Finally add the rose water and mix.
    • Line two baking sheets with parchment paper and spoon four pavlovas onto each tray.
    • You don't need to have the perfect shape, remember you want them to look homemade.
    • Make a small indent in the center of each pavlova, this will hold the filling after its baked.
    • Bake in the center of your oven for 1 hour. If you prefer a chewy pavlova you can take them out at this stage or if you like a crumbly meringue, turn the oven off and allow to cool completely inside.
    • To assemble, spoon some semi whipped cream into the center and top with Summer berries.

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