Name: Rose Pavlova Cakes
Prep time: 25 min
Cook time: 25 min
Yield: 18
Ingredients: Egg whites, at room temperature - 3; Dried rose petal powder (Optional) - 1 teaspoon; White sugar, or more to taste - ½ cup; Vanilla extract, or to taste - 1 teaspoon; Rose extract, or to taste - ½ teaspoon; Cornstarch - 1 teaspoon; Cream cheese - 1 ½ tablespoons; Heavy whipping cream - 1 cup; White sugar - 2 tablespoons; Dried rose petals (Optional) - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Rose Pavlova Cakes

1. Egg whites, at room temperature - 3

2. Dried rose petal powder (Optional) - 1 teaspoon

3. White sugar, or more to taste - ½ cup

4. Vanilla extract, or to taste - 1 teaspoon

5. Rose extract, or to taste - ½ teaspoon

6. Cornstarch - 1 teaspoon

7. Cream cheese - 1 ½ tablespoons

8. Heavy whipping cream - 1 cup

9. White sugar - 2 tablespoons

10. Dried rose petals (Optional) - 1 tablespoon

How to cook deliciously - Rose Pavlova Cakes

1. Stage

Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.

2. Stage

Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.

3. Stage

Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.

4. Stage

Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.

5. Stage

Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.

6. Stage

Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.