Baby pavlova with strawberries

Highly acclaimed chef and author Andrew Blake has donated his mouth-watering pavlova recipe to you as a supporter of Good Shepherd Youth & Family Service.

Baby pavlova with strawberries, crysallised rose petals, raspberry sauce and rose syrup

Makes 4

Ingredients

Meringue
4 egg whites
250g (8 oz) caster sugar
2 teaspoons cornflour
1 teaspoon vinegar
1 teaspoon vanilla extract

Rose syrup
1 cup caster sugar
1 cup cold water
1 tablespoon rosewater*
1 small handful rose petals

Raspberry sauce
1 punnet raspberries
2 tablespoons caster sugar
Lemon juice, to taste

Crystallised rose petals
24 very small rose petals
1 egg white
Half cup caster sugar

To serve:
300 ml (10 fl oz) whipped cream
1 punnet strawberries

Method

Beat egg whites until they begin to hold their shape. Add half the caster sugar and beat for three minutes at high speed. Add the remaining sugar and beat for a further three minutes at high speed. Add cornflour, vinegar and vanilla and mix in on low speed.

Cut four strips of baking paper 20cm (8 in) long and 5 cm (2 in) wide. Form each strip into a ring and tape the ends together. Place each ‘collar' on an oven tray lined with baking paper. Pipe or spoon the meringue into each collar and cook at 120ºC (250ºF) for one hour. Turn off the oven and leave the pavlovas inside for another 30 minutes.

For the rose syrup, combine caster sugar, water, rosewater and petals in a saucepan and bring to a boil. Simmer for 5 - 10 minutes to a light syrup and cool. Strain and reserve.

In a small saucepan, crush the raspberries with the back of a large spoon. Add sugar and simmer for a couple of minutes. Cool and strain through a fine sieve, adding lemon juice to taste.

Wash the rose petals very gently in cold water. Drain and let dry. Whisk the egg white a little to loosen. Hold each rose petal with tweezers and coat with egg white, using a small brush. Sprinkle lightly with sugar and lay on baking paper to dry. Store in an airtight container until required.

Top each mini pavlova with a generous dollop of whipped cream. Arrange strawberries on top of each, then spoon over a little rose syrup and raspberry sauce. Finally, place six crystallised rose petals on top.

*Rosewater is available at most good speciality food stores.