Rosewater Pavlova with Fresh Berries
From kjroxx 16 years ago
- 60 minutes to make
- Serves 8
Don't let anyone tell you any differently - the pavlova is an Australian national treasure! Aussies have been claiming it for years and in celebration of Australia Day this Saturday 26th Jan I am posting my new favourite version of this Aussie classic. Read more This is beautiful because it isn't neat and structured, it's a little chaotic with berries tumbling everywhere begging to be stolen! (This is a Donna Hay recipe - she is consistently great and does the most amazing meringues..!) See less
Ingredients
- 4 egg whites (approx 150ml) shopping list
- 1 cup caster sugar shopping list
- 1 tbspn cornflour (cornstarch) shopping list
- 2 tspns white vinegar shopping list
- 1 tspn rosewater shopping list
- 600ml double thick cream shopping list
- 250g blueberries shopping list
- 175g mulberries shopping list
- icing sugar for dusting shopping list
How to make it
- Preheat oven to 150C, line baking tray with baking paper.
- Place eggwhites in bowl of electric mixer and beat until soft peaks form.
- Gradually add sugar beating well until mixture is stiff and glossy.
- Sift cornflour over the eggwhite mixture and fold gently through with vinegar and rosewater.
- Shape meringue mix into a 18cm (7 inch) round on baking tray.
- Reduce oven temp to 120C and bake for 1 hour.
- Turn the oven off and allow meringue to cool completely in oven.
- Top with cream and berries, dust with icing sugar before serving.
- Enjoy and Happy Australia Day everyone!!!
People Who Like This Dish 6
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