Peach and Rose Pavlova Valentine’s Day

Indulge in a romantic and sweet treat this Valentine’s Day with our Peach and Rose Pavlova. This delicate dessert is sure to impress your loved one!

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp rose water
• 1 cup whipped cream
• Fresh peach slices
• Edible rose petals

Instructions:

• Preheat your oven to 250°F and line a baking sheet with parchment paper.
• In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add in the sugar, cornstarch, vinegar, and rose water.
• Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round pavlova base with slightly raised edges.
• Bake for 1.5 hours or until the pavlova is crisp on the outside and marshmallow-like on the inside. Allow to cool completely.
• Top the pavlova with whipped cream, peach slices, and edible rose petals before serving. Enjoy this elegant dessert with your special someone!

Popular questions:

• Can I use alternative fruits instead of peaches?

Yes, you can substitute peaches with other fruits like berries or mango for a different flavor profile.

• Can I omit the rose water?

While rose water adds a unique floral note to the pavlova, you can omit it if you prefer a more traditional meringue taste.

• Can I use store-bought whipped cream?

Yes, you can use store-bought whipped cream if you’re short on time, but freshly whipped cream will yield the best results.

• How can I store leftovers?

Store any leftover pavlova in an airtight container in the refrigerator for up to 2 days. Note that the meringue may soften slightly over time.

Helpful tips:

• Add a dash of vanilla extract to the whipped cream for extra flavor.
• Sprinkle crushed pistachios or almonds on top for added crunch.
• Drizzle honey or caramel sauce over the pavlova for a decadent touch.
• For a dairy-free version, use coconut whipped cream as a topping.

Expert Secrets:

• Ensure your mixing bowl and beaters are completely clean and free of any grease before whipping the egg whites to ensure maximum volume.
• Avoid opening the oven door while the pavlova is baking to prevent it from collapsing.
• Allow the pavlova to cool in the oven with the door slightly ajar to prevent cracking.