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Miniature rosewater pavlovas with a medley of sweet accompaniments

Try Paula's miniature rosewater pavlovas from the fourth episode of COME DINE WITH ME AUSTRALIA series 2.


  • 6 egg whites at room temperature

  • 1.5 cups caster sugar

  • Pinch of salt

  • 2 tsp cornflour

  • 1tsp white vinegar

  • 1.5 tsp rosewater essence

  • 1 bottle whipping cream

  • 1 tsp icing sugar

  • 1 tsp vanilla paste

  • 2 passionfruit

  • 1 mango

  • Handful mint leaves

  • 1 punnet strawberries

  • 1 punnet raspberries

  • 2 tbsp cointreau

  • 1 tbsp fresh orange juice


  • 1.

    Preheat oven to 160 degrees C. Line two baking trays with baking paper.

  • 2.

    Whisk the egg whites and salt in a clean metal bowl until stiff peaks begin to form, about 3mins.

  • 3.

    Add caster sugar, one tablespoon at a time until all combined and sugar is dissolved. The meringue should be glossy and stiff.

  • 4.

    Gently fold in cornflour, vinegar and rosewater essence.

  • 5.

    Using a tablespoon, place 10 similar sized dollops of meringue onto the baking trays, leaving enough room between for some spreading during baking

  • 6.

    Gently shape each dollop into a round and make a shallow indent in the top of each with the

  • 7.

    Back of a spoon.

  • 8.

    Place trays in oven and immediately reduce heat to 130 degrees C. Bake for 50mins or longer for crisper meringues.

  • To Serve:

  • 1.

    Serve two mini Pavlovas on each plate with any combination of the following: Vanilla cream (beat together whipping cream with a spoonful of icing sugar and tsp vanilla paste until thickened), fresh passionfruit, fresh chopped mango and mint leaves, cointreau berries (chop a punnet of strawberries, mix with a punnet of raspberries and marinate in a 2 Tbsp Cointreau and 1 tbsp fresh orange juice for at least one hour), chocolate shavings and fresh Blueberries.

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Posted by AmbaReport
i think it's meant to be vanilla bean paste