Delicate and fragrant rose pavlova cakes with a crispy exterior and marshmallowy interior

These rose pavlova cakes are a twist on the classic pavlova, infused with rose water for a floral aroma and delicate flavor. Topped with whipped cream and fresh berries, they make for a stunning and delicious dessert that is sure to impress any guest.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp rose water
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 cup fresh berries (such as strawberries, raspberries, and blueberries)
• Edible rose petals for garnish

Directions

1. Preheat oven to 250°F and line a baking sheet with parchment paper.
2. In a clean, dry mixing bowl, beat the egg whites on high speed until stiff peaks form.
3. Gradually add in the granulated sugar, one tablespoon at a time, until the meringue is glossy and holds stiff peaks.
4. Fold in the cornstarch, white vinegar, and rose water gently until well combined.
5. Spoon the meringue mixture onto the prepared baking sheet to create small individual pavlova cakes.
6. Bake for 40-45 minutes, or until the pavlova cakes are crisp on the outside and chewy on the inside.
7. In the meantime, whip the heavy cream with powdered sugar until stiff peaks form.
8. Once the pavlova cakes have cooled, top each with a dollop of whipped cream and fresh berries.
9. Garnish with edible rose petals for a beautiful finishing touch.
10. Serve and enjoy the delicate and fragrant rose pavlova cakes with your loved ones.

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