Free UK delivery on orders over £40

Individual Rosewater Pavlovas with Summer Berries by Shane Smith

Serves: 8-10Chef: Shane SmithSeason: SummerCourse: DessertMachine: MixerTotal time (min.): 85
individual-rosewater-pavlovas.png individual-rosewater-pavlovas.png

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:

For the Filling:

Tools

Method

  1. 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.
  2. Preheat your oven to 120C/100C Fan/ Gas 1/250F.
  3. Take the bowl from your mixer and using the whisk attachment, whisk the egg whites on full speed until stiff peak is reached.
  4. Gradually add the caster sugar until thick and glossy.
  5. Finally add the rose water and mix.
  6. Line two baking sheets with parchment paper and spoon four pavlovas onto each tray.
  7. You don't need to have the perfect shape, remember you want them to look homemade.
  8. Make a small indent in the center of each pavlova, this will hold the filling after its baked.
  9. 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.
  10. To assemble, spoon some semi whipped cream into the centre and top with Summer berries.