Strawberry Pavlova with Rosewater Syrup

Name: Strawberry Pavlova with Rosewater Syrup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10
Ingredients: 10 medium egg whites; 600 g (1lb 5oz) caster sugar; 1 3/4 tbsp cornflour; 1 kg (2 1/4lb) strawberries, hulled; 150 mL (5fl oz) dessert wine; 1 tsp. rosewater; 600 mL (1 pint) double cream; 3 tbsp. icing sugar, sifted

This decadent pud is the perfect showcase for juicy summer berries

By The GH Kitchen TeamPublished: 11 June 2010

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Good Housekeeping

Preparation Notes: plus cooling

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Yields:

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Ingredients

10 medium egg whites
600 g (1lb 5oz) caster sugar
1 3/4 tbsp cornflour
1 kg (2 1/4lb) strawberries, hulled
150 ml (5fl oz) dessert wine
1 tsp. rosewater
600 ml (1 pint) double cream
3 Tbsp. icing sugar, sifted

Directions

1. Step 1
  Preheat oven to 150°C (130°C fan) mark 2. Line a large baking sheet with baking parchment. Use a pencil to draw a 28cm (11in) diameter circle on the parchment, then flip it over so the pencil mark is underneath.
2. Step 2
  Using electric beaters, whisk the egg whites in a large, grease-free bowl until stiff but not dry. Gradually add 550g (1¼lb) of the caster sugar, whisking all the time, until mixture is stiff and glossy. Quickly beat in 1tbsp of the cornflour.
3. Step 3
  Spoon mixture on to the prepared baking tray within the marked circle, pushing it into peaks at the edges of the circle. Bake for 40min or until meringue is firm to the touch and peels away from the parchment. Leave to cool on a rack.
4. Step 4
  Meanwhile, put 200g (7oz) of the strawberries with the wine, remaining caster sugar and the rosewater into a pan. Heat and simmer gently for 5min. Blend until smooth, then push through a fine sieve, discarding the pips. Return the mixture to the pan and whisk in remaining cornflour. Heat gently for 3-4min until the syrup thickens, whisking constantly to remove any lumps. Take off heat and set aside to cool.
5. Step 5
  Transfer the cooled meringue to a serving plate. Gently whip the cream with the icing sugar until it just holds its shape. Dollop on top of the meringue, then pile on the remaining strawberries. Drizzle over the cooled syrup and serve.

Per Serving:

Calories: 614
Total carbs: 78 g
Sugars: 76 g
Total fat: 32 g
Saturated fat: 20 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time