Rose Pavlova Cakes Recipe

If you’re looking to impress with a dessert that feels both delicate and delightfully decadent, these Rose Pavlova Cakes are exactly what you need. Each petite pavlova nest boasts crisp, airy meringue infused with subtle rose water, crowned with fluffy whipped cream and adorned with fresh berries or edible petals. The result is a visually stunning and irresistibly light treat that’s perfect for afternoon tea, special celebrations, or whenever you want to savor something truly elegant. Once you try these Rose Pavlova Cakes, they’re sure to become a cherished addition to your dessert repertoire.

this Recipe

Ingredients You’ll Need

This recipe keeps things beautifully simple, with each ingredient playing an important role. The basics come together to create that signature crunchy-yet-chewy texture, while the rose water adds a fragrant twist that elevates every bite.

• 4 large egg whites (120 g): The foundation for a perfectly airy meringue with a crisp shell and soft center.
• 1 cup granulated sugar (200 g): Sweetens and stabilizes the meringue while helping achieve that glossy finish.
• 1 teaspoon cornstarch (3 g): Adds a little extra tenderness and helps keep the pavlova shells from weeping moisture.
• 1 teaspoon white vinegar (5 ml): Provides acidity that stabilizes the egg whites and prevents over-beating.
• 1 teaspoon rose water (5 ml): The enchanting floral note that gives these Rose Pavlova Cakes their signature charm.
• 1 cup heavy cream (240 ml): Whipped to fluffy perfection for that rich, creamy topping.
• 1 tablespoon powdered sugar (8 g): Sweetens the whipped cream gently without weighing it down.
• 1 teaspoon rose water (5 ml): Also added to the cream for a continuous hint of rose in every mouthful.
• Fresh berries or edible rose petals: Beautiful garnishes that add color, freshness, and delicate flavors.

How to Make Rose Pavlova Cakes

Step 1: Preheat and Prepare

Begin by gently preheating your oven to 250°F (120°C) and lining a baking tray with parchment paper. This low and slow baking temperature is essential to dry out the meringue properly, giving you that crisp exterior without browning.

Step 2: Whip the Egg Whites

In a perfectly clean, dry bowl, start beating your egg whites until soft peaks form—this means the peaks hold shape but still curl over softly when you lift the whisk. This step is key to building the structure for your pavlova shells.

Step 3: Sweeten and Stabilize

Gradually add the granulated sugar, a spoonful at a time, beating well after each addition. This slow process ensures a glossy, stable meringue that won’t collapse. Once your meringue is shiny and thick, gently fold in the cornstarch, vinegar, and rose water using a spatula, taking care not to deflate the mixture.

Step 4: Pipe and Bake the Meringue

Transfer the meringue to a piping bag (or use two spoons) to shape small nests on the parchment-lined tray. These serve as the perfect shells to cradle the creamy topping. Bake for 70 minutes, then turn off the oven and leave the pavlovas inside to cool completely for the best texture.

Step 5: Prepare the Whipped Cream Topping

Whip the heavy cream with powdered sugar and rose water until soft peaks form—light, airy, and fragrant. This luscious topping perfectly complements the crisp meringue base.

Step 6: Assemble and Garnish

Carefully spoon or pipe the rose-scented whipped cream into the cooled meringue nests. Finish with a scattering of fresh berries or edible rose petals for a stunning, fresh, and colorful touch that makes these Rose Pavlova Cakes truly eye-catching.

How to Serve Rose Pavlova Cakes

Garnishes

Fresh berries like raspberries, strawberries, or blueberries add bursts of natural sweetness and vibrant color that contrast beautifully with the pale meringue. Edible rose petals really bring the floral theme full circle, lending elegance and a delicate aroma that enhances the rose flavor in the cakes.

Side Dishes

While these Rose Pavlova Cakes can certainly hold their own, pairing them with a light fruit salad or a simple mint-infused green tea makes for a refreshing combination. The palate-cleansing nature of these sides balances the creamy sweetness perfectly.

Creative Ways to Present

Try serving your pavlova nests on pretty dessert plates with a drizzle of rose syrup or a dusting of powdered sugar for extra allure. You can also stack two smaller nests with cream and berries in between to create rose-flavored pavlova towers—an impressive presentation sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

To keep your Rose Pavlova Cakes crisp, store the meringue nests separately in an airtight container at room temperature. Once filled with cream and garnishes, it’s best to enjoy them immediately because the moisture can soften the shells.

Freezing

You can freeze the baked meringue nests in an airtight container for up to one month. Thaw them at room temperature before assembling. Avoid freezing after adding the whipped cream topping, as the texture won’t hold up well.

Reheating

Pavlova shells do not require reheating since they are best served at room temperature or chilled. Reheating will cause them to lose their delicate crispness and alter the texture.

FAQs

Can I use rose essence instead of rose water?

Rose essence is much stronger than rose water, so if you substitute, use sparingly—start with just a few drops to avoid overpowering the delicate flavor in Rose Pavlova Cakes.

How do I prevent the meringue from cracking?

Drying the pavlova low and slow in the oven, then letting them cool gradually inside with the door closed, helps prevent sudden temperature changes that cause cracking.

Can I make larger pavlova cakes instead of nests?

Absolutely! The recipe can be adapted for one large pavlova by spreading the meringue onto a single large circle on the baking sheet and adjusting baking time accordingly.

What if my meringue turns out sticky?

Sticky meringue means it needs more drying time. After baking, leave the pavlovas in the turned-off oven to cool completely. Moisture is the enemy of crisp pavlova shells.

Are Rose Pavlova Cakes gluten-free?

Yes! Since this dessert is primarily made of egg whites, sugar, and cream without any flour, it’s naturally gluten-free and a wonderful option for those with gluten sensitivities.

Final Thoughts

Making Rose Pavlova Cakes is a rewarding experience that results in a dessert as beautiful as it is delicious. With a few simple ingredients and careful steps, you create a treat bursting with floral charm and delicate textures. I hope you enjoy crafting and sharing these delightful pavlovas as much as I do. Give them a try and watch your friends delight in every luscious bite!