Rosewater Cream Pavlova + Roasted Strawberry Vanilla Bean Sauce
Serves: Serves 8
 
Ingredients
  • FOR THE MERINGUE BASE:
  • 6 Egg Whites, room temperature
  • ½ teaspoon Cream of Tartar
  • ¼ teaspoon Salt
  • 1 cup Caster Sugar
  • 2 tablespoons Cornstarch
  • 1 teaspoon White Vinegar
  • ½ teaspoon Vanilla
  • FOR THE STRAWBERRY SAUCE:
  • 1 Vanilla Bean
  • 1 pound Strawberries, leaves removed, cut in half
  • ½ cup Coconut Palm Sugar
  • 2 tablespoons Honey
  • FOR THE CREAM:
  • 2 cups Heavy Whipping Cream
  • 2 tablespoons Honey
  • 1 teaspoon Rosewater
  • Quartered Strawberries, to top
Instructions
  1. FOR THE MERINGUE BASE:
  2. Preheat the oven to 290 degrees. Line a baking sheet with parchment paper.
  3. Place the egg whites in a mixing bowl and beat with an electric mixer until foamy. Beat in the salt and cream of tartar.
  4. In a separate bowl, whisk together the sugar and cornstarch. Continue beating the egg whites until they reach soft peaks. Slowly beat in the sugar mixture until you have added it all. Once the egg whites have reached stiff peaks, add in the vinegar and vanilla, beating in only until incorporated
  5. Spoon the glossy egg whites into the center of your prepared baking sheet and smooth the mound into a rectangle that is roughly 6"X9". Bake in the preheated oven for one hour. At the end of the hour, turn the oven off. Let the Pavlova sit in the oven and cool for 2 hours. DO NOT open the oven at all during the baking or cooling time. After it has sat in the oven for 2 hours, remove and let finish cooling completely at room temperature. Carefully place on serving dish.
  6. FOR THE STRAWBERRY SAUCE:
  7. Preheat the oven to 425 degrees.
  8. Shred the vanilla bean lengthwise 4-5 times and lay on the bottom of a baking dish. Cover the vanilla beans with the prepared strawberries so that they are spread evenly across the dish. Sprinkle the coconut sugar evenly over the berries. Roast in the preheated oven for 15-20 minutes, or until the coconut sugar has dissolved completely and is bubbling. Remove and let cool. Place the entire contents of the pan in a blender and add the honey. Process for 1-2 minutes at medium speed, or until mixture is smooth, save for the vanilla bean strands.
  9. Run the puree through a fine mesh strainer and discard the solids. Keep sauce refrigerated in an airtight container until use.
  10. FOR THE CREAM:
  11. Place the whipping cream, honey, and rosewater in a large mixing bowl. Beat until stiff peaks form.
  12. TO ASSEMBLE:
  13. Spoon all of the cream on top of the meringue and spread out evenly. Drizzle the strawberry sauce over the cream - you will have extra sauce(you're welcome! Use to top pancakes or in any other way you would use a fruit syrup).
  14. Arrange sliced strawberries across the top of the Pavlova. If desired, top with edible flowers for a whimsical, springy look.
  15. Serve!
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/05/11/rosewater-cream-pavlova-roasted-strawberry-vanilla-bean-sauce/