Rose Pavlova With Figs And Pistachios Food
ROSE PAVLOVA CAKES
Try out these rose-flavored pavlova mini cakes for any celebration or holiday. You can store them in an airtight container for several days (without whipping cream) and decorate them whenever you want.
Provided by Mydreamfeathers
Categories Desserts Cookies Meringue Cookies
Time 2h30m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
- 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.
- Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
- 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.
- 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.
- Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 7.7 g, Cholesterol 19.4 mg, Fat 5.3 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 17.9 mg, Sugar 7.1 g
CHERRY, ROSE & PISTACHIO PAVLOVA TRAYBAKE
Take this retro meringue dessert to another level by adding edible flower petals, coconut cream, fruit and nuts for even more texture
Provided by Cassie Best
Categories Dessert
Time 2h5m
Number Of Ingredients 10
Steps:
- Heat oven to 140C/120C fan/gas 1. Line a large, flat baking tray with baking parchment. Place the egg whites in a large, grease-free bowl with a pinch of salt. Using clean, electric beaters, whisk until the eggs hold soft peaks. Add the sugar, 1 tbsp at a time, whisking well between each addition, until the meringue is thick and glossy, and will hold up in stiff peaks on the end of the beaters. Add the vinegar and cornflour and whisk again until combined. Using a large spoon, pile the meringue onto your baking tray, then spread to a rectangle, roughly A4 size. Use the back of the spoon to make peaks and dips in the meringue to create an attractive texture. Bake in the centre of the oven for 1 hr 20 mins, then turn off the oven and leave the pavlova inside to cool overnight.
- Just before serving, assemble the pavlova. Very softly whip the cream, then fold through the coconut yogurt and rose water. Remove the pavlova from the baking parchment and place on a large serving plate or board. Dollop the coconut cream on top, then top with the cherries, and scatter over the pistachios and rose petals, if using. Serve straight away.
Nutrition Facts : Calories 297 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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