Comments Off on Raspberry Pavlova with Rose Petal Sauce

Servings 8
Calories 588 kcal
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins

Ingredients
 

For the meringue

  • 5 medium egg white, (200g) room temperature
  • 1 pinch cream of tartar
  • 250 g caster sugar
  • 1 tsp cornflour
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 6 tbsp freeze-dried raspberries or strawberries, powdered

For the filling

  • 250 g ripe perfumed raspberries
  • 70 g caster sugar
  • 3 tsp vanilla extract
  • 850 ml double cream, very lightly whipped

For the sauce

  • 4 red or pink roses with a nice perfume
  • juice of 2 large lemons
  • 2 tsp rosewater
  • dash of water

Instructions
 

  • Place the roses, juice and rosewater into a small hand blender bowl and blitz until you have a nice puree. Chill until needed.
  • Preheat the oven to 120C, gas mark ½.
  • Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
  • Add half the sugar and whisk well on ¾ speed, then finally add the rest of the sugar, whisking until very glossy.
  • Remove the bowl from the machine, fold in the cornflour, vanilla, and vinegar, and then mix well.
  • Swirl through the fruit powder, leaving a ripple effect.
  • Mark using a dinner or side plate mark a 24cm circle on the parchment or paper roughly.
  • Spoon the meringue into the centre of the circle and carefully spread it to the edge of the circle using a palette knife or the back of a large spoon.
  • Try and keep the sides nice and high (remember this will eventually hold a lot of filling and cream) whilst creating an indentation in the centre. It sounds more complicated than it actually is, I promise.
  • When you are happy, place the tray in the oven and cook for 1 hour 15 minutes, approx.
  • You will find the meringue will expand quite a lot, slightly colour and crack; this is normal.
  • After the hour check, the Pavlova is cooked. It should be firm to the touch, yet if squeezed lightly will crack. This will ensure a soft marshmallowy inside, essential for a good Pavlova.
  • Finally, turn the oven off and leave the Pavlova to cool all night in the oven.
  • Remove from the oven and cool.
  • To serve carefully, remove the meringue from the paper and place it in the centre of a large serving plate.
  • Fold the fruit, sugar, lemon zest and half the rose petal sauce into the very lightly whipped cream, do not over-mix.
  • Spoon straight away into the Pavlova.
  • By this time, the cream will have thickened slightly, and you will be able to slice a nice wedge.
  • Dust with icing sugar and serve with the rest of the sauce spooned over.
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Nutrition Facts
Raspberry Pavlova with Rose Petal Sauce
Amount per Serving
Calories
588
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
25
g
156
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
223
mg
74
%
Sodium
 
69
mg
3
%
Potassium
 
236
mg
7
%
Carbohydrates
 
49
g
16
%
Fiber
 
3
g
13
%
Sugar
 
45
g
50
%
Protein
 
7
g
14
%
Vitamin A
 
1734
IU
35
%
Vitamin C
 
15
mg
18
%
Calcium
 
98
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cream, raspberries
Course Dairy, Dessert, Heavy Cream
Cuisine British, ITV This Morning, Spring, Summer
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