Print

Ispahan Style Raspberry, Lychee & Rose Pavlovas

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 mins
  • Yield: 4 individual pavlovas 1x
  • Category: Desserts
  • Cuisine: Around the world

Subtle, elegant and original, these beautiful Ispahan style mini pavlovas filled with raspberries, lychees and a generous chantilly flavored with rosewater, are just out of this world!

Ingredients

Scale

For the pavlovas:

  • 3/4 cup (160g) sugar
  • 1 Tablespoon cornstarch
  • 3 egg whites
  • 1/2 teaspoon white vinegar

For the filling:

  • 1 cup (25 cl) whipping cream
  • 3 Tablespoons icing sugar
  • 1 teaspoon rosewater
  • 4 teaspoons confit of rose petals
  • 1 handful lychees
  • 1 handful fresh raspberries
  • Raspberry coulis*
  • Fresh mint leaves

Instructions

  1. Preheat the oven to 260°F (130°C), and line a large baking tray with parchment paper.
  2. Use 1 1/2 Tablespoon of the sugar to add to the cornstarch. Set aside.
  3. Whip egg whites and as soon as soft peaks form, gradually incorporate the remaining sugar (one spoon at a time). Add cornstarch-sugar mixture and vinegar, then keep whipping for 4 minutes.
  4. Spoon or pipe the meringue onto the parchment paper, drawing four 4 inch (10 cm) circles. You want to make the meringue slightly higher at the rims.
  5. Bake for one hour, checking from time to time by the end to prevent the pavlovas from becoming slightly golden – you want them to remain white. Let cool in the oven turned off and open (the meringue must stay moist in the inside).
  6. Whip the cream into a chantilly, together with the icing sugar, then add the rosewater.
  7. Garnish each mini pavlova with the confit of rose petals, then generously top with chantilly.
  8. Add the fresh raspberries and lychees, cut into two or four.
  9. Place in the refrigerator for one hour, then serve with raspberry coulis and fresh mint leaves.

Notes

* If you want to make a homemade raspberry coulis, check the recipe here: http://www.delscookingtwist.com/2015/04/15/white-chocolate-cake-with-raspberry-coulis/

© 2024 Del's cooking twist
https://www.delscookingtwist.com/ispahan-style-raspberry-lychee-rose-pavlovas/