Sweets / Winter

Rose Pavlova w. roasted strawberries | Happy Valentine’s Day

Rose & Strawberry Pavlova

A Rose Pavlova for you and your love on Valentine’s Day. Or any day. Because why reserve acts of kindness for February 14th?

I woke up this morning as the Winter Sun floated through our bedroom window. If I lay my head onto Mikkel’s chest I can peak out of the window and, at this time of year when the trees are barren, I can even see the sound. This morning the water was calm and there was no cloud in sight, just the crisp Winter Sun mirroring in the water. I checked my phone for any missed appointments or deadlines and I realized that I hadn’t missed as much as a dentist appointment. Nothing. At this point in my life everything is easy and beautiful like this Winter morning. All the doubts and worries from one year ago when we entered a new chapter of our lives are gone. I’m happy – and sometimes even a bit bored. But in a good way. I believe in not pushing off those beautiful, mundane, and sometimes uncomfortable, moments that life is. I try to seek the beauty in those moments. The mundane and the real. And, luckily, sometimes that means coming home from a long day at the office to a nice bouquet of eucalyptus and peonies.

Happy Valentine’s!

Rose & Strawberry Pavlova

Rose Pavlova w. Strawberries & White Chocolate

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Category: dessert

Cuisine: Australian

Yield: one 20 cm pavlova

Rose Pavlova w. Strawberries & White Chocolate

Pavlova is one of my favourite desserts. It's made form a meringue, crisp on the outside with a soft and marshmallowy centre. Serve with lightly whipped cream, a mountain of berries, and shaved white chocolate. In this version I've roasted the strawberries to intensify the flavour.


    For the pavlova
  • 220 grams white sugar
  • 1 teaspoon cornstarch
  • 120 grams egg white
  • A pinch of salt
  • 1 teaspoon rose water
  • 1 teaspoon white wine vinegar
    For the roasted strawberries
  • 500 grams strawberries
  • 1 tablespoon sugar
  • 1 tablespoon rose water
    For serving
  • 250 ml whipping cream
  • Fresh strawberries and raspberries
  • Shaved white chocolate


    For the pavlova
  1. Heat the oven to 130 C
  2. Prepare a baking tray lined with baking paper; draw a circle with a diameter of 20 cm and turn the paper upside down.
  3. Mix sugar and cornstarch. Set aside.
  4. Whisk the egg whites and sea salt at low speed until foamy, about 2 minutes. I use my Kitchen Aid stand mixer so I have my hands free. Increase the speed to highest setting and add 1 tablespoon of the sugar mixture at a time. Continue mixing until stiff and glossy.
  5. Use a spatula to fold in the rose water and white wine vinegar.
  6. Turn the meringue out onto the baking paper and use a spatula to distribute the meringue to the rim of the circle drawn on the paper. Make a 2 cm shallow indent in the centre of the meringue leaving a 1-inch border around the edges.
  7. Bake the pavlova for 90 minutes until the outside looks dry and slightly creamy in color. Let the pavlova cool completely on the baking tray. Once cooled place on a serving platter.
    For the roasted strawberries
  1. Heat the oven to 200 C.
  2. Divide the strawberries in quarters. Mix with sugar and rose water. Place in a baking tray and bake for 5-7 minutes until bubbly, but the strawberries should still hold their shape. Let the strawberries cool completely in the tray.
    For serving
  1. Whip the whipping cream into a light foam. Top the cooled meringue with the whipped cream, then the roasted strawberry pieces, and drizzle with any strawberry juices left in the baking pan. Finish with a few fresh strawberries, raspberries and white chocolate shaves.

Rose & Strawberry Pavlova

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