Latest recipes

Raspberry and Rosewater Pavlova

Raspberry and Rosewater Pavlova

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I love flavoring meringues. It can even just be added to whipped cream for serving with cakes.


For the meringue:

  • 5 egg whites
  • 2 teaspoons (1 dessertspoon) rose water
  • 1 teaspoon white wine vinegar
  • 1 teaspoon cornstarch, sifted
  • 1 cup (225 grams) caster or superfine sugar

For the filling:

  • 1 cup (250 milliliters) heavy or double cream
  • 2 teaspoons (1 dessertspoon) rose water
  • 1 tablespoon caster or superfine sugar
  • 2 ½ cups (300 grams) fresh raspberries
  • Confectioners’ sugar, for dusting
  • Fresh raspberries, for garnish


For the meringue:

Preheat the oven to 275 degrees Fahrenheit (130 degrees Celsius).

To make the roulade/pavlova, put the egg whites in a clean stainless-steel bowl and whisk until soft peaks form. Fold in the rose water, vinegar, and cornstarch.

Pour in the sugar bit by bit and use an electric whisk until stiff peaks form.

Smooth the meringue on to a jelly-roll tin, lined with tin foil, or smooth out into a circular shape to create a round pavlova. Bake in the oven for about 80–90 minutes until golden brown outside.

Turn off the oven, leaving the door slightly ajar, and leave the meringue to cool completely in the oven.

For the filling:

Lightly beat the cream, and then beat in the rose water and sugar.

To make the roulade, spread the rosewater cream evenly over the meringue and sprinkle the raspberries on top. Pull up the foil closest to you and roll the roulade away from you. Gently transfer the roulade to a serving dish using a cake slicer. Dollop the remaining rosewater cream along the top, decorate with raspberries and lightly dust with icing sugar. For the pavlova, simply top each meringue with cream and berries and serve.

Clodagh McKenna's raspberry and rosewater pavlova

his is one of my all-time-favourite summer desserts. It’s so decadent — and looks absolutely fabulous, too.

I make it throughout the summer, sometimes swapping the raspberries for other soft fruits like peaches, strawberries and blueberries. All of them work beautifully.

Rose water has long been one of my favourite flavours its gentle floral taste works perfectly with the light and fluffy pavlova. I make the pavlova the evening before and leave it to cool overnight in the oven — switched off, of course.

A jug of raspberry syrup to pour over each slice of pavlova is a nice addition, too, and it helps that the syrup is so simple to make. Simply place 100g raspberries, two tablespoons of water and two tablespoons of caster sugar in a small saucepan over a low heat, stir until the sugar is completely dissolved, and cook for a further two to three minutes until the raspberries have turned to mush. Then, take it off the heat and pass through a sieve using the back the spoon, and you should have a thick, syrup-like consistency. Set it aside and allow to cool — then it’s time to get stuck in.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello and welcome to tastebotanical. My name is Joanna and I am an enthusiastic home cook based in the Cotswolds in south-west England. I make quick and simple, no-fuss, cooked-from-scratch recipes for my family. Most of my recipes are pretty healthy but with a few treats. I love using local produce, fresh herbs and the odd edible flower! About

  • 250g raspberries
  • 2/3 cup (110g) icing sugar mixture
  • 600ml thickened cream
  • 1 tsp rosewater essence
  • 500g Coles Pavlova
  • 100g Coles Raspberry Flavoured Meringue Kisses
  • 100g rose-flavoured Turkish delight, chopped
  • 2 tbs coarsely chopped pistachios


Combine half the raspberries and 2 tbs of the icing sugar in a small saucepan. Place over low heat. Cook, stirring occasionally, for 8 mins or until the raspberries collapse and the syrup thickens slightly. Strain through a fine sieve into a heatproof bowl. Discard solids. Set aside to cool.


Use an electric mixer to beat the cream, rosewater essence and remaining icing sugar in a bowl until stiff peaks form. Add two-thirds of the raspberry puree and swirl to marble.


Place the pavlova on a serving plate. Top with the cream mixture and drizzle with the remaining raspberry puree. Top with meringues, Turkish delight and remaining raspberries. Sprinkle with pistachio.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.

Preheat the oven to 150C/300F/Gas 2.

Draw a 23cm/9in circle on a sheet of baking paper using a pencil.

In a large bowl, whisk the egg whites until stiff peaks are formed when the whisk is removed.

Whisk in the sugar, a tablespoon at a time, until the mixture stiffens further and starts to resemble glossy shaving foam.

Whisk in the white wine vinegar, cornflour and vanilla essence.

Line a baking tray with the marked baking paper, putting it pencilled-side down. Spoon the meringue inside the confines of the circle and spread to the edges using a palette knife, making a slight dip in the centre of the meringue so that the outside edge is higher than the centre.

Bake the meringue in the oven for an hour, or until the meringue shell has hardened but not coloured. Turn off the oven and leave the meringue inside until the oven temperature has cooled.

For the filling, gently heat 100g/3½oz fresh raspberries, all of the redcurrants and two tablespoons of the icing sugar in a small saucepan, until the redcurrants burst and release their juices and the sugar completely dissolves. Do not overcook.

Strain the fruit mixture through a fine sieve, reserving the strained juices in a bowl. Set aside to cool completely.

When ready to serve, whip the cream and the remaining tablespoon of icing sugar until soft peaks form when the whisk is removed.

To serve, spoon the whipped cream into the cooled meringue shell. Arrange the fresh raspberries on top. Drizzle over the raspberry and redcurrant sauce.

Raspberry, Pistachio & Rosewater Pavlova

It was S’s birthday on Saturday. He isn’t one for big fusses, so we didn’t do a whole lot. Went to the market as usual in the morning, taking our time over croissant and coffee. S headed out in the middle of the day while W was sleeping to pick up a homebrew kit, and then we spent the afternoon eating and laying about. For dinner we strolled down the road for fish and chips, enjoying the balmy Brisbane air.

We realised that S is now closer to fifty years old than to twenty. It’s a strange realisation, not least because being twenty only feels like yesterday. It is a world away in some respects (in a nostalgic but also thankful kind of way) but it is hard – for me at least – to imagine myself as anything but a young person. I guess age creeps up on you slowly perhaps because I’ve never felt too concerned with the number. Turning thirty for me was no big deal. And besides, thirties is still young. Right?!

Usually I would bake S a cake for his birthday, but this year he requested pavlova. I’d never actually made pavlova before and to be honest I was pretty intimidated. It is quite different to the sort of baking that I usually do. I tend to prefer using ingredients like brown sugar, honey, whole grains, and to shy away from anything that involves separating the eggs. But now that I’ve got a KitchenAid the whole can’t-be-fucked-whisking excuse is pretty much bullshit, plus it was S’s birthday and he had requested pavlova.

Turns out, pavolva is not that tricky after all. In fact, it is actually quite easy to make. After much trawling around the interwebs, I narrowed down the key tips to making sure you get a meringue that is crisp on the outside and light and fluffy on the inside (all of which worked for me):

  • Make sure your egg whites are at room temperature before whisking (I took mine out of the fridge the evening before)
  • Use a very clean whisking bowl
  • Sift your sugar and cornflour before adding to the eggs
  • Once you’ve turned the oven off leave the pavlova to cool in there for as long as possible (a good few hours, if you have the time)

Topping-wise, I took my inspiration from these gorgeous mini-pav’s on i am a food blog, but I went with a big pavlova to make the whole thing more like a birthday-cake, and I added a touch of rosewater to the cream to really give it a Persian twist. In the end, it was fucking delicious – no longer will I be scared of the pavlova.

Raspberry, Pistachio & Rosewater Pavlova


5 egg whites, room temperature
250gm caster sugar
1/2 tsp white vinegar
1/2 tsp vanilla essence
1 tbsp cornflour

1 1/2 cups cream
3 tsp icing sugar
1 tsp rosewater
1 punnet fresh raspberries
Handful (approx. 15) pistachios
White chocolate, to decorate (optional)

Preheat oven to 200 degrees and prepare a baking tray by lining it with baking paper and tracing a large circle on it.

In a clean bowl start whisking your eggs on a medium speed. When they start to form peaks add the sugar in a steady stream (without stopping the whisk) and turn it up to a high speed. Keep on whisking until the sugar is completely dissolved and the mixture is thick and glossy. Turn the speed back down to medium and add the vinegar and vanilla essence, whisking only a few more times to mix through. Remove the whisk from the bowl and sprinkle the cornflour over the top, using a spatula to very gently fold the cornflour in.

Spoon the mixture onto the prepare tray and smooth into a circle, working quickly to get the meringue in the oven as soon as possible. Pop the meringue on the middle shelf of the oven and immediately turn the heat down to 120 degrees. Bake for 90 minutes, then turn the oven off and leave the meringue inside, with the door shut, until cool. Once removed from oven, if you are not using it straight away store in an airtight container up to a day or two ahead.

When you’re ready to eat the pavlova, assemble it all together. Start by shelling the pistachios and crushing them in a mortar & pestle. Using a vege peeler, make the white chocolate curls by peeling strips off of a block. Set aside with the crushed nuts. In a large bowl mix the cream, icing sugar, and rosewater. Whisk until thick and firm. Pile the cream onto the meringue, leaving a small border around the edge. Heap the raspberries on top of the cream and then sprinkle over the whole lot with the pistachios and white chocolate curls.

My top 5 tips regarding the TECHNIQUE of this Raspberry and Rose Baked Donuts recipe

1. How to make moist Baked Donuts

This Baked Donut recipe contains 4 basic ingredients butter, sugar, egg, flour and the volume will be supported by baking powder. Beside the basics ingredients, I am also using rosewater and raspberries to make the donuts more fragrant. These baked donuts are extremely moist and flavourful and on top that can be made really easily and quickly.

  • Prepare your donut mould , I am using Silikomart Donut mould, a silicone version from Silikomart that is very flexible and require no greasing
  • Baking temp will be 175 C / 347 F but preheat oven +20C / 68F as oven temp will drop when you open the door and place the baking tins in
  • Use Digital oven thermometer to understand your real oven temp
  • Ingredients must be all measured with a Digital scale
  • All ingredients must be at room temperature, otherwise they won´t properly emulsify if eg. if butter too cold, the batter might even break
  • Cream room temp butter and sugar with an Electric hand mixer for 5 minutes until creamy and pale
  • Add in egg, one at a time, mix with a hand whisk after each addition
  • Fold in rosewater and vanilla if using
  • Sift in dry ingredients: flour, baking powder and salt
  • Fold mixture with a rubber spatula just until fully combined, do not over mix
  • Pipe batter into your donut mould eg. Silikomart Donut mould. Do not fully fill the mould as the donuts will rise
  • Press 4 raspberries into each donut
  • Bake for 25 minutes or until a toothpick inserted into the cake comes out clean
  • Let the Donuts completely cool in the mould. They can be fragile while they are hot, do not risk
  • Fully cool them in the fridge before glazing

2. What equipment is needed to make Baked donuts

For baked donuts – since it is not a yeast based dough – you will need a donut mould to bake them. I love my Silikomart Donut mould that is made of silicone therefore no greasing nor preparation is needed and the donuts always come out perfect without stuck into the form.

Beside a donut mould, it is not mandatory but highly recommended to have a thermometer to measure the temp of the glaze to avoid glaze running all over the donuts and making a mess. I purchased an Infrared thermometer gun last year and absolutely love it, it is the most accurate and convenient way to check the temperate whether I am making sugar syrup for macaron, glaze for this donut recipe or tempering chocolate! You can also measure the temp with other kinds of cheaper thermometers, choose according to your preference.

I also recommend to invest into some Piping bags, as a home baker you need it all the time it is much easier and neater to pipe the batter into the mould than anything else like pouring or spooning.

Last not but least, for consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is an indicative figure only and not appropriate for tempering chocolate!

silicone donut mould

3. How to make raspberry ganache glaze

There are several donut glaze recipes out there, my preference is chocolate ganache for 3 reasons:

1. I find the texture easy to control therefore easy to glaze the donuts without making a mess. Please read the next section regarding tips on how to glaze donuts

2. With the added raspberry pure this glaze has a beautiful and natural colour and taste

3. No need to add tons of sugar, in fact no sugar is added to this glaze, the sweetness will come from the chocolate

How to make the raspberry ganache glaze

  1. Place finely chopped high quality white chocolate into a bowl or use Callebaut WhiteChocolate (callets)
  2. Hand blend raspberry into puree and pour it through a sieve to get rid if seeds. Frozen or fresh both work
  3. Mix raspberry puree and cream
  4. Heat cream & raspberry puree mixture until just simmering. If it’s boiling, the cream is too hot and could burn the chocolate. If it is not warm enough, it won´t melt the chocolate properly
  5. Pour warm cream and raspberry mixture over chocolate
  6. Let the two sit for a minute then stir and / or blend together
  7. Add in room temp butter, stir again and / or hand blend

The texture at this point will be runny, you have to wait with glazing the donuts until is slightly cools to about 27C / 81F. In a 20C / 68F kitchen that might take about 10 minutes. However don´t let it fully set neither as once it sets, it will become to thick to glaze the donuts. Remember, temperature is very important when it comes to baking even for something as simple as glazing donuts.

Please note that you won´t need all the glaze that is mentioned in the recipe card below (you will have some left ) however since we dip the donuts into the glaze, we need to make a bit more glaze that what is actually needed. Any leftover glaze can be stored in the fridge in airtight container for a week or two and you can use it on pancake, cupcake etc.

dip donuts into the glaze

4. How to properly glaze donuts

Glazing Donut does not have to be a mess if you follow some basic principles that are mainly related with the “right temperature”.

Glazing these Baked donuts is no different from glazing any other Loaf cake or Bundt cake… it is all about finding the right (temperature) moment to dip the donuts into the glaze. Make sure that your donuts are cold (5C / 41F fridge temp) so the glaze can quickly set on them instead of running on the side. The glaze must be not too thin and not too thick, about 27C / 81F is the ideal temperature for this white chocolate based raspberry ganache.

I recommend to measure the glaze temp properly and try to glaze one donut first and see how it feels. If the glaze stays stable on the donut, continue with the rest. If the glaze is too runny and do not set on the donut, stir it and wait until glaze further cools. If the glaze is too thick and not able to smoothly cover the donut, slightly warm it up with a hairdryer (do not put the ganache on the stove or into the microwave).

What is the process of glazing donuts?

  • Place glaze into a big enough bowl so you can comfortably dip the donuts into it however it should not be too big neither as the glaze should have some “depth” when you will dip the donut into it
  • Hold the donut with you fingers and dip it into the glaze. Move the donut a bit for a few seconds then carefully remove it from the glaze. While still holding the donut with your fingers (glazing facing down), carefully remove any excess glaze from it with the help of your fingers on your other hand
  • If temp was correct, the glaze should stay on the donut without running on the side however it will take some time until it feels “dry” as you touch it
  • Place the donuts on parchment paper and let the glaze fully set on room temp or in case your kitchen is too warm, place it into the fridge

Possible glazing mistakes:

Glaze run on the side of the donut – either donut was too warm (not fridge temp) or glaze was too hot therefore too runny to set on the donuts

Glaze is too thick and set it a “wrinkled” way – either donut was too cold or more likely that the glaze was too cold (thick) therefore it sets too quickly

Hold the donut with you fingers and dip it into the glaze

While still holding the donut with your fingers, carefully remove any excess glaze from it with the help of your fingers on your other hand

The glaze should stay stable on the donut without running on the side

5. How to decorate these Raspberry baked donuts

Decoration can really take your Baked donuts to the next level and the sky is the limit! In general, when decorating any cake or donut, it is worth to use ingredients and flavours you anyway included into your dessert, eg. I am using freezed dried raspberries and rose petals in here. To have these two elements “pop out” I melted some white chocolate, poured it into a small piping bag, made a very very tiny hole on the piping bag and applied some stripes on the donuts first.

Few tips: let the raspberry ganache glaze set first before continuing with chocolate stripes. However make sure you place the freezed dried raspberries and rose petals onto the donuts immediately after applying the white chocolate stripes otherwise they won´t stick to it.

Use your creativity and feel free to decorate the Baked donuts according to your liking!

let the raspberry ganache glaze set first before continuing with chocolate stripes

place the freezed dried raspberries onto the donuts immediately after applying the white chocolate stripes

Raspberry ripple pavlova

Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.

Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.

Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.

Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.



To make the roasted peaches, preheat oven to 180°C. Use a small serrated knife to cut the peaches in half. Discard the stones. Place the combined peach, cut-side up, in a large roasting pan. Sprinkle with sugar. Drizzle with liqueur or orange juice. Bake for 30 mins or until tender. Cool. Transfer to a shallow container, reserving the syrup. Cover and place in the fridge for 1 hour to chill.


Reduce oven to 100°C. Line a large baking tray with baking paper.


Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Add the cornflour and whisk until just combined.


Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape the mixture into a 20cm x 30cm rectangle. Bake for 1 1/2 hours or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in oven, with the door ajar, for 2 hours to cool completely.


Use an electric mixer to whisk the cream, crème fraîche and rosewater essence in a medium bowl until soft peaks form. Add the crushed raspberry and gently marble.


Transfer the pavlova to a large serving platter. Top with the cream mixture and roasted peaches. Sprinkle with the Turkish delight and extra raspberries. Drizzle with the reserved syrup and serve immediately.

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Line a deep roasting tray with baking paper, pour in the caster sugar and heat in the oven for about 5 minutes until the edges are just beginning to melt.
  3. Meanwhile, put the egg whites into a freestanding mixer bowl or non-plastic bowl – make sure your bowl and whisk are free from grease.
  4. Whisk the egg whites slowly at first, allowing small bubbles to form, then increase the speed until the egg whites form stiff peaks.
  5. At this point, the sugar should be ready to take out of the oven. Turn your oven down to 100°C, fan 80°C, gas ¼ keep the door ajar to speed up the cooling process.
  6. While you whisk at full speed, slowly add the hot sugar to the meringue mixture, a spoonful at a time. Once you’ve added all the sugar, continue to whisk on full speed for about 5-7 minutes.
  7. Rub a little of the mixture between your fingers – if you can still feel the gritty sugar, keep whisking at full speed until the sugar has dissolved and the mixture is smooth, stiff and glossy.
  8. Finely grind 50g of the pistachios in a food processor, or use a pestle and mortar.
  9. Add half of the finely ground pistachios to your meringue mixture, along with the rosewater. Fold very gently to incorporate all the ingredients, taking care not to knock out any of the volume.
  10. Working quickly, spoon the meringue mixture on to the centre of the baking sheet and mould into the shape of a large spiky nest. Use the back of the spoon to make a dip in the centre of the meringue to form a well.
  11. Sprinkle with the rest of the finely ground pistachios and bake for about 2 hours. When cooked, the meringue should have a firm base and easily come away from the baking paper. Set aside to cool.
  12. Slice the figs into quarters and roughly chop the remaining 50g of pistachios.
  13. Place the cooled pavlova in the centre of a large plate. Spoon the Greek yogurt into the middle of the meringue nest, allowing it to spill over the sides.
  14. Place most of the figs on top of the yogurt and a scatter a few around the plate. Drizzle with honey, scatter over the roughly chopped pistachios and top with fresh rose petals.

The undecorated pavlova will keep for up to a week. Cover with clingfilm or store in an airtight container in a cool, dry place.