Rose, lychee and raspberry pavlova recipe with Etoile | Maison Mirabeau

Name: Rose, lychee and raspberry pavlova recipe with Etoile | Maison Mirabeau
Ingredients: 2 egg whites; 50 g caster sugar; 50 g icing sugar; A pinch of salt; 150 g whipping cream; 80 g mascarpone; 20 g icing sugar; 1 tbsp rose water; 15-20 raspberries (since they’re not in season yet, we used some we froze last summer); About 15 lychees (either fresh or from a can); Decoration: bits and pieces of pink pralines, edible flowers,…

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We chose the beautiful rosé wine Étoile to match our delicious individual rose, lychee and raspberry pavlovas due to the lovely floral aromas and delicate exotic and stoned fruits flavours.

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Ingredients

2 egg whites
50 g caster sugar
50 g icing sugar
A pinch of salt
150 g whipping cream
80 g mascarpone
20 g icing sugar
1 tbsp rose water
15-20 raspberries (since they’re not in season yet, we used some we froze last summer)
About 15 lychees (either fresh or from a can)
Decoration: bits and pieces of pink pralines, edible flowers,…