Strawberry and Rosewater Pavlova
INGREDIENTS:
For the pavlova
5 egg whites
250g caster sugar
1tsp corn starch
½ tsp white wine vinegar
1tsp rosewater
For the filling
300ml whipping cream
1 tsp rosewater
200g fresh strawberries
1 tbsp icing sugar
METHOD:
Preheat the oven to 160°C and line a baking tray with greaseproof paper.
Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until mixture is thick and glossy and the sugar completely dissolves. Add the corn starch, vinegar and rosewater and gently fold until just combined.
Pour the mixture onto the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Place the meringue in the pre-heated oven and turn the heat down to 140°C and bake for 1.5hrs. Once the meringue is baked, turn off the heat, open the oven door and allow it to cool completely.
When the meringue is cooled and ready to serve you can start assembling the filling. You don’t want to add the cream too far in advance as it will soak into the meringue. Gently whisk the cream, and then fold in the rosewater and then spoon the filling into the centre of the meringue. Add the fresh strawberries on top, with a sprinkle of sieved icing sugar.
