Set up a DIY dessert station where everyone can top their pavlova with fresh fruit, whipped cream, and more.
Perfect for any summer gathering, this pavlova is as easy to make as it is delightful to eat.
Summer pavlova buffet
Ingredients
- 5 extra large egg whites
- pinch of cream of tartar
- 250 g of castor sugar
- 5 ml of rose water (optional)
- 3 drops drops of red food colour
- Handful of dried and crushed organic rose petals
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Method
- Oven Temperature: 100 degrees Celsius
- Place egg whites and cream of tartar in a mixer with a wire attachment or mixing bowl for hand whipping.
- Whip the egg whites till stiff peaks form. Do not over-whip. Start adding a spoonful of the castor sugar to the mixture and mix really well after each addition, continue until all the sugar has been incorporated into the mixture and you are left with a smooth and glossy textured meringue.
- Spoon in the rose water or flavour essence of your choice and 3 drops of red food colouring, and mix gently through.
- Crush the dried rose petals onto the mixture and gently incorporate them into the meringue by stirring gently making sure that none of the light airiness escapes
- Spoon the mixture into a jumbo-sized piping bag fitted with your favourite piping nozzle and pipe meringue onto the prepared baking tray and garnish with some more crushed rose petals.
- Bake for 1 hour and 30 minutes – let it cool and serve with fresh seasonal fruit, whipped cream and fresh roses.
*This recipe was sourced from Mynhardt Joubert with permission.
PrintSummer pavlova buffet
-
- 5 ml of rose water (optional)
-
- 3 drops drops of red food colour
-
- Handful of dried and crushed organic rose petals
-
- Oven Temperature: 100 degrees Celsius
-
- Place egg whites and cream of tartar in a mixer with a wire attachment or mixing bowl for hand whipping.
-
- Whip the egg whites till stiff peaks form. Do not over-whip. Start adding a spoonful of the castor sugar to the mixture and mix really well after each addition, continue until all the sugar has been incorporated into the mixture and you are left with a smooth and glossy textured meringue.
-
- Spoon in the rose water or flavour essence of your choice and 3 drops of red food colouring, and mix gently through.
-
- Crush the dried rose petals onto the mixture and gently incorporate them into the meringue by stirring gently making sure that none of the light airiness escapes
-
- Spoon the mixture into a jumbo-sized piping bag fitted with your favourite piping nozzle and pipe meringue onto the prepared baking tray and garnish with some more crushed rose petals.
-
- Bake for 1 hour and 30 minutes – let it cool and serve with fresh seasonal fruit, whipped cream and fresh roses.
Notes
- When meringue is whipped test for sugar granules by rubbing a bit of the mixture between your thumb and index finger – if grainy whip until smooth to the touch
- Turn the oven off after baking and leave the baked meringues in the oven overnight to ensure that they are completely dried out.
- Can be stored and even frozen in an airtight container for 3 months
- Serve as a DIY dessert installation with fresh berries, whipped sweet vanilla cream and a lemon or berry curd.
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