Rosewater & Summer Berry Pavlova

We round up our trip Down Under with our Aussie Tucker Pudding: Rosewater and Summer Berry Pavlova (serves six)

Rosewater and Summer Berry Pavlova

Rosewater and Summer Berry Pavlova – serves six 


  • 225 ml egg whites (approx 6 eggs)
  • 1.5 cups (330g) caster sugar
  • 1.5 tsp white vinegar
  • 1 tbs rosewater
  • 2 drops of red food colouring
  • 600 ml single (pouring) cream, whipped
  • 500 g mixed berries, to serve


  • Preheat the oven to 150°C (300°F)
  • Place the egg whites in an electric mixer and whisk on high until stiff peaks form
  • Add the sugar, 1tbs at a time, whisking for 30 sec before adding another tbs
  • Once all the sugar has been added, whisk for a further 6 min or until the mixture is stiff and glossy
  • Scrape down the sides of the bowl with a spatula
  • Add the the vinegar, rosewater and food colouring and whisk for a further 2 min or until glossy and combined
  • Draw a 22 cm circle on a sheet of non-stick baking paper and place on a baking tray.
  • Place large spoonfuls of the meringue mixture into the circle
  • Reduce temperature to 120°C and bake for 1 h 30 min
  • Turn the oven off and allow the pavlova to cool completely in the oven
  • Top the pavlova with the whipped cream and summer berries

Serve with a nice dessert wine or a cuppa!

Up next… Mexico!

If you have any tweaks, suggestions or you have tried the recipe and love it – let us know by leaving a comment below!

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