Peach and Rose Pavlova Valentine’s Day
Indulge in a romantic and sweet treat this Valentine’s Day with our Peach and Rose Pavlova. This delicate dessert is sure to impress your loved one!
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp rose water
- 1 cup whipped cream
- Fresh peach slices
- Edible rose petals
Instructions:
- Preheat your oven to 250°F and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add in the sugar, cornstarch, vinegar, and rose water.
- Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round pavlova base with slightly raised edges.
- Bake for 1.5 hours or until the pavlova is crisp on the outside and marshmallow-like on the inside. Allow to cool completely.
- Top the pavlova with whipped cream, peach slices, and edible rose petals before serving. Enjoy this elegant dessert with your special someone!
Popular questions:
- Can I use a substitute for rose water? – Yes, you can substitute rose water with vanilla extract for a different flavor profile.
- How can I store leftover pavlova? – Store leftover pavlova in an airtight container at room temperature for up to 2 days.
- Can I use canned peaches instead of fresh ones? – Yes, you can use canned peaches, just make sure to drain them well before topping the pavlova.
- What can I use instead of edible rose petals? – You can use other edible flowers like violets or pansies as a substitute.
Helpful tips:
- Make sure your mixing bowl and beaters are completely clean and dry before whipping the egg whites for the meringue.
- For a hint of extra flavor, try adding a touch of almond extract to the whipped cream topping.
- For a touch of elegance, sprinkle some gold or silver edible dust over the finished pavlova before serving.
Expert Secrets:
- To achieve the perfect pavlova texture, let the pavlova cool completely in the oven with the door slightly cracked before removing.
- For a more stable meringue, add a pinch of cream of tartar to the egg whites while beating.
- For a softer meringue, reduce the baking time slightly and allow the pavlova to cool in the oven for a shorter period.
