Summer fruit and rose pavlova recipe
A classic combination of meringue, raspberries, strawberries and blueberries go into this super-summery pavlova - with a touch of rosewater too
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Cooking tools:
- Hand mixer
- Whisk
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 6 large free-range egg whites
- 300g caster sugar, plus 2-3 tbsp for the syrup
- 2 tsp rosewater
- 7-8 sprigs of fresh lemon verbena or the zest of 1 lemon
- 150ml sweet dessert wine such as Sauternes
- 150g raspberries
- 350ml double cream
- 2-3 tbsp icing sugar
- 150g blueberries
- 150g small strawberries, halved
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