Pavlova is such a wonderful dessert!


From Amber Rose: "This is definitely a firm favorite of mine and, for me, scattering rose petals on top is an absolute must—thisdessert is not just for the palate, it’s for the soul, something to be made with love for a very special occasion."

Love, Bake, Nourish by Amber Rose © 2014 Kyle Books, and the photographs © Ali Allen

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Serves 6-8

2 teaspoons cornstarch

2 teaspoons cider vinegar

5 large free-range egg whites

Pinch of salt

1 cup superfine sugar

1 teaspoon rose water, or to taste

1/2 cup pistachios, plus extra to decorate,finely chopped

A few rose petals, to decorate

for the cream:

1 1/4 cups heavy cream

1 teaspoon vanilla extract

2 tablespoons confectioners sugar,or to taste

3 cups (14oz) strawberries

  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper and mark on it a circle 10 inches in diameter.
  2. Mix the cornstarch and vinegar until thoroughly combined and lump-free. In a large clean bowl, whisk theegg whites with the salt until stiff peaks form, then add the sugar 1 tablespoon at a time, alternating withsmall amounts of the vinegar mix, until everything is thoroughly combined. The meringue should be thick, smooth, and glossy.
  3. Fold in the rose water and half the pistachio nuts.
  4. Using a large spoon, mound the mixture a spoonful at a time just inside the circle on your parchment paper,then add another layer if you need more height. Last fill the center, thus creating a large nestlike shapewith beautiful swirls. (Use your finger, if you like, to create extra flicks and shapes.) Sprinkle on the remaining pistachios.
  5. Place the baking sheet in the oven and immediately turn down the oven to 200ÅãF. Bake the meringue for2 hours. It is done when the outside is crispy, and when tapped, the bottom should be firm. Turn off theoven but leave the door slightly ajar and allow the meringue to cool in the oven.When you are ready to serve, whip the cream until soft peaks form, then fold in the vanilla extract and confectioners sugar to taste. Hull the strawberries and cut into halves or quarters, depending on size.
  6. Placethe meringue on a serving plate, spoon the cream into the center, cover with the strawberries, and sprinkle with rose petals and chopped pistachios.
  7. Enjoy with all your favorite people.


How you like your meringues is a very personal subject. I like them a bit chewy, while others like them to becrisp and crunchy. The larger the meringue, the longer they should be in the oven. However, once they arecooked, you can leave them in the oven overnight in the residual heat.Always use a spotlessly clean bowl, completely free from grease (use 1/2 lemon, rub the cut side around thebowl, and then wipe dry with paper towels).Use a metal, glass, or ceramic bowl. It’s best to use an electric mixer.Always ensure the bowl and the whisk are completely dry; meringues do not like water, not one drop.Add cider vinegar for chewiness.Add cornstarch for a crispy outer layer.Add the sugar very, very slowly. The process should take about 10 minutes, whisking all the time: prepare tobe very patient and don’t rush it.All the ingredients should be at room temperature, especially the eggs.Line your baking sheets with parchment paper not waxed paper, otherwise the meringue will stick.If the edges of the paper won’t lie flat, glue them down with a little of the meringue. If you only havewaxed paper, very lightly oil it.If you are baking more than one large meringue at a time in the oven, move the meringues from one ovenrack to another so that the top and bottom of each meringue is evenly baked and all sides become crispy.

Photography by © Ali Allen

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