Rosewater Cream Mini Pavlovas
By: Rebecca Sullivan for Anolon
These pretty little individual serves work well for an afternoon tea or make lovely gifts
- 2 egg whites
- 1/2 cup caster sugar
- 1 large punnet of mixed seasonal berries
- 250ml cream for whipping
- 25ml rosewater
- 3 tablespoons of dried culinary rose petals
- 1 tablespoon of icing sugar
Preheat oven to 150°C. Line two Anolon cookie trays with baking paper (or alternatively line holes of two muffin tins). Place egg whites into a clean and dry bowl. Beat with electric beaters until soft peaks begin to form. Slowly add the sugar, continuing to beat as you add more of the sugar. Beat for about 5 minutes until the mixture becomes thick and glossy.
Spoon generous teaspoons of the mixture onto the baking trays and flatten them into round flat shapes. Bake for 25 minutes or until crisp. Let them cool in the oven with the door open slightly.
In a bowl whip the cream, rosewater and icing sugar with the electric mixer until thick. Once the pavlovas have cooled completely, spoon a generous amount on each individual pavlova and decorate with the fruit and rose petals.