Nothing says love quite like rose petals so why not spoil your loved one with this show-stopping dessert this Valentine’s Day.

This pavlova is much easier to make than you would imagine.


For the meringue:

5 egg whites

280g of castor sugar

1 teaspoon of baking powder

2 teaspoons cornflour

1 teaspoon of white vinegar

1 teaspoon of rose water

For the topping:

500ml of whipping cream

250g of rosewater Turkish Delight,

chopped into small pieces

A little icing sugar, for dusting

A handful of pink rose petals, to garnish (optional)

How to:

Pre-heat the oven to 180°C and grease and line a flat baking tray. In a dry bowl, beat the egg whites until stiff peaks form, and then gradually add the castor sugar, a large spoonful at a time, while you keep the mixer going. I love using my electric cake mixer for this because it means that I can be a little more hands-free while it’s working its magic. Once all the sugar is in, your meringue should be stiff and shiny. Using a really large baking spatula, gently fold in the baking powder, cornflour, and vinegar. Add the rose water last, scraping the bottom and sides of the bowl until everything is thoroughly mixed in. Spoon this out onto your baking sheet, making a circular formation. Try to create something that resembles a cake, with swirls and peaks. Pop your meringue into the oven, and immediately turn the temperature down to 150°C. The baking time should be anything from an hour to an hour and fifteen minutes. To check if it’s ready, open the oven door and gently tap the meringue. It should be firm and dry to the touch. If you’ve achieved that around the one-hour mark, don’t overcook it because you want it to have a soft, marshmallow-like texture in the middle. Turn off the oven and open the door slightly to let the meringue completely cool.

To serve, carefully peel the paper from underneath and place it on a flat platter or plate. Whip the cream into soft peaks and pile it on top of the meringue. Then add the Turkish Delight pieces, dust with a bit of icing sugar and decorate with your rose petals for a grand finish!


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Recipe courtesy of Jan Kohler ,South African and author of “Pink Gin and Fairy Cakes” Everyday cooking inspiration.