3 ratings

Raspberry and Rosewater Pavlova



I love flavoring meringues. You might like to try using orange-blossom or lavender water instead of the rose water. It can even just be added to whipped cream for serving with cakes.



For the meringue:

  • 5 egg whites
  • 2 teaspoons (1 dessertspoon) rose water
  • 1 teaspoon white wine vinegar
  • 1 teaspoon cornstarch, sifted
  • 1 cup (225 grams) caster or superfine sugar

For the filling:

  • 1 cup (250 milliliters) heavy or double cream
  • 2 teaspoons (1 dessertspoon) rose water
  • 1 tablespoon caster or superfine sugar
  • 2 ½ cups (300 grams) fresh raspberries
  • Confectioners’ sugar, for dusting
  • Fresh raspberries, for garnish


For the meringue:

Preheat the oven to 275 degrees Fahrenheit (130 degrees Celsius).

To make the roulade/pavlova, put the egg whites in a clean stainless-steel bowl and whisk until soft peaks form. Fold in the rose water, vinegar, and cornstarch.

Pour in the sugar bit by bit and use an electric whisk until stiff peaks form.

Smooth the meringue on to a jelly-roll tin, lined with tin foil, or smooth out into a circular shape to create a round pavlova. Bake in the oven for about 80–90 minutes until golden brown outside.

Turn off the oven, leaving the door slightly ajar, and leave the meringue to cool completely in the oven.

For the filling:

Lightly beat the cream, and then beat in the rose water and sugar.

To make the roulade, spread the rosewater cream evenly over the meringue and sprinkle the raspberries on top. Pull up the foil closest to you and roll the roulade away from you. Gently transfer the roulade to a serving dish using a cake slicer. Dollop the remaining rosewater cream along the top, decorate with raspberries and lightly dust with icing sugar. For the pavlova, simply top each meringue with cream and berries and serve.