Take your pavlova up a notch with this pretty floral meringue version.
- 1 hr + cooling
FOR THE MERINGUE
- 4 egg whites
- 250ml castor sugar
- 30ml cornflour
- 10ml white vinegar
- pinch of salt
- food colouring of your choice
FOR THE ROSE CREAM
- 250ml cream
- 3ml rose water
- 30ml icing sugar
- raspberries, to serve
- For the meringue, preheat oven to 110°C. Beat the egg whites until stiff peaks form. Gradually add the sugar while beating until the mixture is glossy. Add the cornflour and vinegar and continue beating for 3 minutes.
- Spread ½ the meringue onto a 20cm x 34cm piece of baking paper on a tray. Divide remaining meringue into 3-5 bowls and colour each to your desired shade. Spoon into piping bags fitted with different shaped nozzles. Pipe roses and dollops onto white meringue. Bake for about 35 minutes or until crisp on the outside and chewy on the inside. Cool.
- For the rose cream, beat the cream to stiff peaks. Stir in the rose water and icing sugar. Serve with the pavlova and raspberries.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: December, 2018