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Clover Bliss Lemon Meringue & Rose Scented Pavlova

rose scented Pavlova

Clover Bliss Lemon Meringue & Rose Scented Pavlova

Recipe by: Jenny Morris

Serves 6 – 8

Sugared rose petals

1 dark pink organic rose
1 egg white, lightly beaten
small paint brush with a narrow tip
castor sugar
6 egg whites
240 g castor sugar
1 tsp rose essence
few drops pink food colouring
1 tsp white vinegar
1 Tbs cornflour
Berry Cream Filling
1 cup thickly whipped cream
1 cup Clover Bliss Lemon Meringue 
2 cups raspberries
1 cup sliced strawberries
sugared rose petals
150 g extra raspberries
100 g blueberries
miniature meringues (optional)
icing sugar, for dusting
Make the sugared rose petals ahead as they need time to dry. Paint the rose petals
with egg white on both sides, and sprinkle with castor sugar, top and bottom.
Place the sugared petals onto a tray lined with grease-proof paper and let them
dry overnight.
Make the meringue next. Preheat the oven to 120 ˚C. Draw three 18cm circles on
grease-proof paper, cut them out and place them onto baking trays.
Make one meringue case
Place the egg whites into the bowl of your food processor and whip them until
they form soft peaks. Then add the sugar gradually, one or two tablespoons at a
time, until it is all well incorporated. Continue beating until stiff peaks form and
the sugar has dissolved (your meringues will be gritty otherwise).To test, rub the
meringue mixture between your thumb and forefinger. If it feels gritty, continue
to beat for a few more seconds until it feels completely smooth. Gently stir in the
rose essence, pink food colouring, white vinegar and cornflour – being careful not
to over-mix.
Divide the meringue mixture into three and spread over the prepared paper circles.
(Keep a little meringue mixture back to pipe a few tiny meringues for garnishing.)
Bake for one-and-a-half hours then switch the oven off. Wedge the door open with
a wooden spoon, and leave the meringues to dry out in the oven until they are
completely cold.
When the meringues are ready, make the filling by stirring together the cream and
the berries. Top each meringue disc with a third of the filling mixture. Place one of
the discs onto a pretty serving plate, and stack the others on top of it, forming a
meringue tower.
Garnish the top with sugared rose petals, berries and miniature meringues (if using),
and dust lightly with icing sugar.


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