Saturday, 12 December 2009

Rosewater Pavlovas with Fresh Berries

The dessert is named after Anna Pavlova, the late Russian ballerina whose ethereal and delicate quality serves as the namesake of this dessert. I usually make it when I have leftover egg whites and need something quick and easy before a dinner. I used leftover lavender whipped cream (from the Strawberry Lavender Tart), which I had frozen so that it would resemble the consistency of ice cream. I drizzled some lavender syrup (also from the tart) over the fruits. I would suggest not doing both, as they are both saccharine.

1 1/2 teaspoons rosewater essence (or use vanilla essence)
1/2 teaspoon cream of tartar
1 1/2 tablespoons cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6 or 180g) large egg whites, preferably room temperature
Pinch salt

Fresh berries, like strawberry, raspberry, blueberry, blackberry etc.

Whipped Cream for topping

Preheat oven to 275°. Line a large baking sheet with parchment paper. Stir the cornstarch into the sugar in a small bowl.

In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the rosewater. Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

Pipe or spoon the meringue into 10-12 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency.

Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

Served topped with your favorite berries and freshly whipped cream.This is my crappy attempt to "plate" my dessert, but as you can see presentation is not very impressive.

This one has just the pavlova with the lavender whipped cream and lavender syrup; it was far too sweet.

Makes 10-12 pavlovas.

1 comment:

  1. I love how you made individual-sized pavlovas rather than one huge one. They look amazing!! My mouth is watering right now as I try to study accounting for my final exam tomorrow. I WANT PAVLOVA WITH FRESH BERRIES!!!