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
- 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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