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Summer fruit and rose pavlova

Published: 30 Jun 12
Updated: 4 Apr 24

A classic combination of meringue, raspberries, strawberries and blueberries go into this pavlova recipe. It’s made extra-special with a few drops of fragrant rosewater. Perfect for a dinner party dessert in the summer.

Easy
July 2012

Test kitchen approved

Serves 14
Takes 20 mins to make, 2 hours 35 mins to cook, plus cooling

Nutrition: per serving

Calories: 251kcals
Fat: 13.4g (8.4g saturated)
Protein: 1.9g
Carbohydrates: 28.6g (28.4g sugars)
Fibre: 0.4g
Salt: 0.1g

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Ingredients

6 large free-range egg whites
300g caster sugar, plus 2-3 tbsp for the syrup
2 tsp rosewater
7-8 sprigs of fresh lemon verbena or the zest of 1 lemon
150ml sweet dessert wine such as Sauternes
150g raspberries
350ml double cream
2-3 tbsp icing sugar
150g blueberries
150g small strawberries, halved

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Method

Preheat the oven to 120°C/fan100°C/gas ½. Line a large baking sheet with baking paper and draw a 23cm circle in the centre.
Whisk the egg whites with a pinch of salt until they form stiff peaks, then gradually pour in the caster sugar – a little at a time – whisking constantly. Once all the sugar is added, whisk for a further 5 minutes until the mixture is glossy, then stir in the rosewater.
Spoon the meringue onto the baking paper, piling it up inside the circle, and make an indentation in the centre with the back of a spoon. Bake for 2 hours 30 minutes, then turn off the oven and leave the meringue inside until cold.

In a small pan, heat the extra caster sugar, lemon verbena and dessert wine until the sugar is melted. Add a couple of raspberries and crush them into the syrup to add colour. Pass through a sieve (discard the pulp), then allow to cool.
Whip the cream until it forms soft peaks, then beat in the icing sugar. Pile the cream into the centre of the meringue, then scatter over the blueberries, strawberries and remaining raspberries. Drizzle with the syrup, then serve.