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 frozen peaches instead of fresh ones?

Yes, you can use frozen peaches, but make sure to thaw and drain them well before adding to the pavlova for best results.

• Can I make the pavlova ahead of time?

Yes, you can bake the pavlova in advance and store it in an airtight container until ready to serve. Just add the toppings before serving.

• Is it necessary to use rose water in this recipe?

Rose water adds a subtle floral flavor to the pavlova, but you can omit it if you prefer a more traditional meringue base.

• Can I substitute the white vinegar with another type of vinegar?

Yes, you can use apple cider vinegar or lemon juice as a substitute for white vinegar in this recipe.

• How long will the pavlova stay crisp after adding the toppings?

The pavlova may soften slightly once topped, so it’s best to serve it soon after adding the whipped cream, peaches, and rose petals.

Helpful Tips:

• For added flavor, macerate the peach slices in a mixture of sugar and rose water before topping the pavlova.
• Sprinkle some crushed pistachios or toasted almonds on top for a crunchy texture contrast.
• Drizzle some honey or raspberry coulis over the finished pavlova for a touch of sweetness.

Expert Secrets:

• Add a pinch of cream of tartar to the egg whites for extra stability and volume.
• Ensure all utensils and bowls are clean and free of any grease to achieve the best meringue consistency.
• Allow the pavlova to cool slowly in the oven after baking to prevent it from cracking.