Raspberry and Rose Pavlova Slab.
Cook time: 1 hour 15 mins | Prep time: 35 mins | Serves: 6-8
Ingredients.
Meringue
6 egg whites, at room temperature
1½ cups (330 g) caster sugar
2 teaspoons cornflour
2 teaspoons white vinegar
Raspberry and rose sauce
2 cups frozen raspberries
1 cup firmly packed brown sugar
60 ml raspberry vinegar
60 ml rosewater
To assemble
600 ml thickened cream
200 g fresh raspberries
⅓ cup dried rose petals
Fresh rose petals, if available
Method.
1. Preheat the oven to 180°C. Line a large baking tray with baking paper and draw a 25 cm × 30 cm rectangle on the paper as a guide. Turn the paper over so the pencil marks do not come into contact with the meringue.
2. Place the egg whites in the clean, dry bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for about 1 minute, or until soft peaks form.
3. Reduce the speed to medium–high. With the motor running, add the caster sugar 1 tablespoon at a time, whisking until each addition has dissolved before adding the next. Continue whisking for 10–12 minutes, or until the meringue is thick and glossy. Rub a little meringue between your fingers; it should feel smooth, with no grains of sugar remaining.
4. Combine the cornflour and vinegar in a small bowl. Add to the meringue and whisk on low speed until just combined.
5. Reduce the oven temperature to 110°C. Spoon the meringue onto the prepared tray, spreading it within the marked rectangle. Use a palette knife to build the long sides slightly higher than the centre, creating a shallow rectangular well.
6. Bake for 1 hour 10 minutes without opening the oven door. Turn off the oven and leave the pavlova to cool completely inside with the door closed, preferably overnight.
7. Meanwhile, to make the raspberry and rose sauce, combine the frozen raspberries, brown sugar, raspberry vinegar in a medium saucepan over low - medium heat. Simmer, stirring occasionally, for 5 minutes, or until reduced by half. Place spoon across pot so raspberry does not overflow.
8. Remove from the heat and stir in the rosewater. Set aside to cool. The sauce will thicken as it cools. Transfer to an airtight container and refrigerate until required.
9. When ready to serve, whip the cream until soft peaks form. Add 2 heaped tablespoons of the raspberry and rose sauce and gently fold through once or twice to create a marbled effect.
10. Spoon the cream generously over the pavlova. Drizzle with additional raspberry and rose sauce, then scatter with the fresh raspberries and dried and fresh rose petals. Serve immediately.
Get ahead
The pavlova base can be made up to 2 days in advance and stored in an airtight container in a cool, dry place. The raspberry and rose sauce will keep in an airtight container in the refrigerator for up to 5 days. Whip the cream and assemble the pavlova just before serving.
