Pretty as a picture! This rosewater pavlova sprinkled with pomegranate and strewn with rose petals is perfect for any special occasion.
|Preparation Time:||20 minutes|
|Cooking time:||1 hour 10 minutes (plus cooling time)|
- 4 egg whites
- 2 teaspoons cornflour
- 1 teaspoon vinegar
- pinch salt
- 1 cup caster sugar
- 2 teaspoons rosewater or vanilla essence
- ½ cup rose petals
- 1 egg white, lightly beaten, extra
- ¼ cup caster sugar, extra
- 300ml cream
- 1 teaspoon rose water, extra
- ½ cup pomegranate seeds
Pre-heat oven to 110°C. Trace a 20cm circle on a baking paper-line oven tray. Beat egg whites with a whisk in a copper bowl or electric mixer until foamy, add cornflour, vinegar and salt and beat on medium speed until soft peaks form. Gradually beat in caster sugar and rosewater until thick. Spoon into the circle on the baking paper and spread with a spatula. Bake for 1 hour and 10 minutes then turn off the oven and allow to cool in the oven with door ajar. Brush rose petals with beaten egg white, dip in extra sugar and dry on a wire rack. Softly whip cream and extra rosewater together. Spread pavlova with cream and decorate with pomegranate seeds and sugared petals.
To get the seeds out of the pomegranate, roll it on the bench, squeezing it to loosen the seeds, then cut in half and shake them out, turning the shell inside out. This way you get seeds and some juice to use for dressing.
|Date Created:||May 8, 2018|