Mini rose-flavoured pavlovas

    2 hours 30 min

    Mini rose-flavored pavlovas are filled with whipped cream and decorated with dried rose petals to make these gorgeous treats. You can store them in an airtight container for several days (without whipping cream) and decorate them whenever you want. Add food colouring to the whipped cream if desired.

    1 person made this

    Serves: 18 

    • 3 egg whites, at room temperature
    • 1 teaspoon dried rose petal powder
    • 100g caster sugar, or more to taste
    • 1 teaspoon vanilla extract, or to taste
    • 1/2 teaspoon rose extract, or to taste
    • 1 teaspoon cornflour or 1/4 teaspoon of cream of tartar
    • 1 1/2 tablespoons cream cheese
    • 240ml double cream
    • 2 tablespoons caster sugar
    • 1 tablespoon dried rose petals (optional)

    Prep:25min  ›  Cook:1hr15min  ›  Extra time:50min cooling  ›  Ready in:2hr30min 

    1. Preheat the oven to 110 C / Gas mark ¼. Line a baking tray with greaseproof paper.
    2. Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 100g caster sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornflour very gently into the meringue mixture using a spatula.
    3. Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds to make mini pavlovas.
    4. Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.
    5. Beat cream cheese in a bowl for 30 seconds. Add cream and 2 tablespoons sugar; beat until fluffy, then spoon into another piping bag.
    6. Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.

    Rose petal powder and rose extract:

    You can find dried rose petals and rose extract in speciality cake shops or online. To make rose petal powder, grind 1 to 2 tablespoons dried rose petals in a grinder.

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