Phil's Foolproof Summer Pavlova 🍓
Phil's in the kitchen with his secret to the perfect pavlova - whether you like yours with a soft marshmallow-y centre or crisp all the way through, Phil has the formula for pavlova perfection every time.
Raspberry Pavlova With Rose Petal Sauce
Serves: 8
Ingredients
For the sauce:
4 red or pink roses with a nice perfume
juice of 2 large lemons
2 tsp rosewater
dash of water
For the meringue:
5 medium egg white (200g) room temperature
pinch cream of tartar
250g castor sugar
1 tsp cornflour
1 tsp vinegar
1 tsp vanilla extract
5-6 tbsp freeze dried raspberries or strawberries, powdered
For the filling:
250g ripe perfumed raspberries
70g castor sugar
3 tsp vanilla extract
850mls (1½ pints) double cream very lightly whipped
Method
1. Place the roses, lemon juice and rosewater into a small hand blender and blitz until you have a nice puree. Chill until needed.
2. Preheat the oven to 120°C, Gas ½. Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy. Add half the sugar and whisk well on ¾ speed, then finally add the rest of the sugar, whisking until very glossy.
3. Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, then mix well. Swirl through the fruit powder, leaving a ripple effect.
4. Using a dinner or side plate, mark a 24cm circle on the parchment or paper. Spoon the meringue into the centre of the circle and using a palette knife or the back of a large spoon, carefully spread to the edge of the circle. Try and keep the sides nice and high (remember this will eventually hold a lot of filling and cream) whilst creating an indentation in the centre - it sounds more difficult than it actually is, I promise.
5. When you are happy, place the tray in the oven and cook for about 1 hour 15 minutes. You will find the meringue will expand quite a lot, slightly colour and will crack, this is normal.
6. After 1 hour, check the Pavlova is cooked - it should be firm to the touch, yet crack if squeezed lightly. This will ensure a soft marshmallowy inside, essential for a good Pavlova. Turn the oven off and leave to cool all night in the oven.
7. To serve, carefully remove the meringue from the paper and place in the centre of a large serving plate.
8. Fold the fruit, sugar, half the rose petal sauce into the very lightly whipped cream, do not over mix. Spoon straight away into the Pavlova - by this time the cream will have thickened slightly and you will be able to slice a nice wedge.
9. Dust with icing sugar and serve with the rest of the sauce spooned over.