Travel & Life Digest

Summer Rose Pavlova

Time comes when you have to push yourself out of your comfort zone. 
Making a meringue is the way to do that, you ask. Well, you have to start from somewhere, don't underestimate the power of achieving stiff peaks!  
I can make a moussaka, a fish pie or a curry without second thought. I even used to make millefeuille for my mum’s dinner parties when I was 16.
But meringue has been that grown up dessert that I have never managed to get right. I have a feeling it’s got something to do with sticking to the recipe and applying the required patience - both skills I refuse to master when I cook. But they paid off! 

I have my two favourite baking bloggers to thank,  Gather and Feast for the impressive shape inspiration and Zoe Bakes for the technique - they both share way better tutorials than mine to how to get it right, so I encourage you to look at their pages. 

Summer Rose-Scented Pavlova


6 egg whites (at room temperature) 
    1&1/2 cups caster sugar
    tsp cornflour
    1 tsp white vinegar
    1/2 tsp rose-petals essence (the one I use is potent, adjust according to taste)

    100gr mascarpone
    Half a cup of heavy or double cream
    2tbsp icing sugar
    1tsp vanilla essence
    Strawberries and blueberries - you can use any berries you fancy

    Turn the oven on at 150C before you start with the meringue. Yes, I thought that was low too, but this is a low and slow process.

    Whip the egg whites, while slowly adding in the caster sugar, one tablespoon at a time.
    Look for stiff peaks, if you take the whisk out, the meringue should stand on top - think of Tintin's hairstyle and you got it!
    Right before the end fold in the vinegar, cornflour and the rose essence.

    Set parchment paper on a flat baking tray and with the help of an upside down plate, draw a circle on the parchment paper, to help you shape the pavlova.

    Spoon the meringue within the circle you have drawn on the parchment paper.
    This is a marshmallow-ey meringue, so you need to allow enough height for the fluffiness to develop.
    With a flat spatula start from the bottom of the circle and swipe up, flat, against the walls of the meringue, to create that 'crown' shape.

    Bake for 1 hour and 30 minutes at 150C.
    Strictly no opening the over door. The meringue will turn slightly beige, especially at the peaks, that's what you are after.

    After 1hour and 30 minutes turn off the oven but do not pen the door. The meringue needs to cool down in the over for at least 2 hours.

    This meringue does not usually collapse, the centre resembles structured fluff, it's soft but completely cooked and smells of rose petals!

    For the topping, whip the double cream with the powder sugar, until it becomes firmer.
    Then fold in the mascarpone and vanilla essence.

    When the meringue has had at least two hours to cool down in the over and another half an hour out, drizzle the mascarpone-cream mixture on top and scatter chopped strawberries and blueberries. 


No comments

Post a Comment

© Life Love London

This site uses cookies from Google to deliver its services - Click here for information.

Professional Blog Designs by pipdig