Strawberry, Mango & Rose Pavlova
A scattering of edible rose petals makes this pavlova extra-special.
Recipe Summary test
Prepare meringue as above, except use 1/2 tsp. vanilla in place of the rose water. Spread into a 12x6-inch rectangle on the parchment paper-lined baking sheet, using a spoon to make swooping indentations. Bake as directed. Top as above, except use whole blackberries and blueberries in place of the mango and strawberries. Garnish with strips of orange peel. Nutrition analysis per serving: same as above except 285 calories, 35 g carbohydrate, 13% Vitamin A, 13% Vitamin C
Prepare meringue as above, except use 1/2 tsp. vanilla in place of the rose water. Spoon meringue mixture into 35 mounds (about 3 tablespoons each) onto 2 very large parchment paper-lined baking sheets, spacing them 2 inches apart. Using the back of a spoon, create an indent in each meringue. Bake for 30 minutes. Turn off oven; let meringue dry in oven with the door closed for 1 hour. Remove and cool completely. Fill each pavlova with 1 tablespoon of the mascarpone cream and swirl raspberry jam into each. Top each with a raspberry.Nutrition analysis per serving: same as above except 90 calories, 1 g protein, 10 g carbohydrate, 5 g total fat (3 g sat. fat), 19 mg cholesterol, 0 g fiber, 9 g total sugar, 4% Vitamin A, 1% Vitamin C, 19 mg sodium, 1% calcium, 0% iron
Store unfilled pavlovas in an airtight container at room temperature for up to 24 hours.
You can also use a hand mixer. Note the total beating time might be a little longer and the total volume a little less than with a stand mixer.