Rosewater Pavlova

Decadent yet light and fluffy. Prefer raspberries to blueberries? Have fun and play with your berry selection.

Photo Credit:


4 egg whites
1 cup caster sugar
2 tbsp cornstarch
2 tsp apple cider vinegar
1 tsp rosewater
1 cup organic cream
1 cup blueberries


1. Preheat oven to 150°C/300°F.
2. Place egg whites in the bowl of electric mixer and whisk in to stiff peaks.
3. Slowly add the sugar, whisking well, until mixture is glossy and stiff.
4. Add cornflour, vinegar & rosewater and combine. Shape mixture into 16 x 8cm rounds on baking trays. Reduce oven to 120°C (250°F) and bake for 35 minutes. Turn oven off and allow the pavlova rounds to cool in the oven. Whisk the cream until soft peaks form and serve with the pavlova rounds and blueberries