Cherry-Rose Pavlova Recipe

Pavlovas are the ultimate dessert deception. What looks like an insanely rich, decadent pastry turns out to be a light, almost cloud-like treat once you bite into it!

Cherry-Rose Pavlova Recipe

The sweet, marshmallow flavor of the meringue melts in the mouth, while barely sweetened whipped cream and tangy fruits perk up the palate. Instead of picking up a dozen roses, why not bake a cherry and rose bouquet for mom this Mother’s Day? Long after those roses have wilted, she’ll remember the divine decadence of this Pavlova—and will be asking for it this time next year, too!

Yield: Make 12 mini pavlovas
Active Time: 20 minutes
Total Time: 1 hour 30 minutes

Meringue

5 egg whites
Small pinch salt
1 1/4 cups sugar
1 teaspoon white wine vinegar
1 teaspoon cornstarch
2 teaspoons rose water
1/4 cup crushed pistachios

Whipped cream and fruit

2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon rose water
3/4 teaspoon vanilla powder
Cherries, halved and pitted
Pomegranate seeds
Rose petals

Instructions

Place the metal bowl and whisk attachment of a stand mixer in the freezer to get cold, 5 minutes, and preheat the oven to 350 degrees. Line baking sheets with parchment paper.

Place the egg whites and salt in the cold mixing bowl and begin to beat on low, gradually increasing the mixer speed until stiff, but not dry, peaks form. Reduce mixer speed to medium-low, and very slowly pour in the sugar, with the mixer whisking all the while.

In a separate bowl, combine vinegar, cornstarch, and rose water. Pour this mixture into the egg whites and beat on high until peaks turn bright and glossy. Fold in pistachios.

Spoon 1/2 cup dollops of the meringue mixture onto prepared baking sheet. Form round forms and create an indentation in the center of each meringue to later hold the cream and fruits.

Place trays in oven and immediately turn the heat down to 275 degrees. Bake for 30 to 40 minutes in the oven, until the edges are hard and inside sounds hollow when gently tapped.

Turn off oven, leave door ajar, and let meringues cool.

When ready to serve, whip the cream with the sugar in the cold bowl of a standing mixer, starting on low and gradually increasing the speed to high as the cream becomes thicker. When stiff peaks have formed, whip in the rose and vanilla powder.

Spoon the cream into the center of the meringues and top with cherries, pomegranate seeds, and rose petals.

Photo credit: Paul Delmont