Individual Rosewater Pavlovas with Summer Berries by Shane Smith
| Serves: 8-10 | Chef: Shane Smith | Season: Summer | Course: Dessert | Machine: Mixer | Total time (min.): 85 |
Nothing quite says Summer like some beautiful fruit filled pavlovas. The addition of rosewater adds a subtle floral note that will keep all your guests guessing. The shells can me made a few days in advance to save time and simply top with cream and your favourite Summer berries and enjoy!
Ingredients
For the Meringues:
- 4 Egg whites
- 215g Caster sugar
- 1 tbsp Rosewater
For the Filling:
- 250ml Cream (whipped)
- 200g Summer berries
Tools
- Titanium Chef
Method
- When making meringue, a few rules to follow. Ensure your eggs whites are fresh and at room temperature. Always use a clean dry bowl and whisk.
- Preheat your oven to 120C/100C Fan/ Gas 1/250F.
- Take the bowl from your mixer and using the whisk attachment, whisk the egg whites on full speed until stiff peak is reached.
- Gradually add the caster sugar until thick and glossy.
- Finally add the rose water and mix.
- Line two baking sheets with parchment paper and spoon four pavlovas onto each tray.
- You don't need to have the perfect shape, remember you want them to look homemade.
- Make a small indent in the center of each pavlova, this will hold the filling after its baked.
- Bake in the centre of your oven for 1 hour. If you prefer a chewy pavlova you can take them out at this stage or if you like a crumbly meringue, turn the oven off and allow to cool completely inside.
- To assemble, spoon some semi whipped cream into the centre and top with Summer berries.