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Elegant Rose Water Pavlova

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A light and delicate pavlova dessert infused with subtle rose water, topped with whipped cream and toasted pistachios, perfect for special occasions or a charming treat.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon white vinegar
  • 1 tablespoon cornstarch (cornflour)
  • 1/2 teaspoon rose water
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (optional)
  • 1/3 cup (50 g) shelled pistachios, toasted and roughly chopped
  • Optional garnishes: fresh edible rose petals, fresh berries like raspberries or strawberries

Instructions

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw a 7-inch (18 cm) circle on the parchment as a guide, then flip the paper so the pencil side is down.
  2. In a clean, dry mixing bowl, whip the 4 egg whites on medium speed until soft peaks form, about 3-4 minutes.
  3. Increase mixer speed to high and add sugar one tablespoon at a time, waiting a few seconds between additions. Beat until stiff, glossy peaks form, about 5-7 minutes.
  4. Gently fold in the cornstarch, vinegar, and rose water using a spatula, being careful not to deflate the meringue.
  5. Spoon the meringue onto the circle on the parchment paper, shaping it into a disk with slightly raised edges. Smooth the top and sides.
  6. Bake for 1 hour and 15 minutes until crisp on the outside but soft inside. Turn off oven and leave pavlova inside with door slightly ajar for 1 hour to cool slowly.
  7. While meringue cools, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form, about 3-4 minutes.
  8. Toast pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently. Let cool.
  9. Transfer cooled meringue to a serving plate. Dollop whipped cream generously on top, then sprinkle with toasted pistachios. Add fresh berries or rose petals if desired.
  10. Serve immediately for best texture. If preparing ahead, store meringue base separately and assemble just before serving.

Notes

Use room temperature egg whites for better volume. Ensure all equipment is spotless and free of fat to achieve stiff peaks. Add sugar slowly for a glossy meringue. Bake at low temperature and cool slowly in the oven to prevent cracking. Whip cream to soft peaks to avoid graininess. Toast nuts carefully to avoid burning. Pavlova is best served the day it is made to maintain crispness.

Nutrition

Keywords: pavlova, rose water, meringue, whipped cream, pistachios, floral dessert, easy pavlova, elegant dessert

Find it online: https://cooksyla.com/elegant-rose-water-pavlova-recipe-easy-homemade-pavlova-with-whipped-cream-and-pistachios/