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A particular joy of summer is the simple desserts that come with the abundance of berries and other seasonal fruits. Pavlova’s are perfect for parties: elegant, delicious, and they can be made in advance! Prepare the meringue base, then when you’re ready to serve, top with the rose whipped cream and berries, and drizzle with hibiscus syrup. This recipe from Emily Alben features our best-seller, Rose-Colored Glasses and our favorite berry.

Summer Pavlova featuring Rose-Colored Glasses

Serves 6-8

Ingredients

Hibiscus Meringue

  • 4 egg whites
  • 1/2 tsp kosher salt
  • 1 cup sugar
  • 1.5 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla paste
  • 1 tbsp ground hibiscus flowers (sifted) or two hibiscus tea bags (also ground fine and sifted)

Rose Whipped Cream

  • 2 cups heavy whipping cream
  • 1 tsp rose water
  • 1 tsp vanilla paste
  • 1/2 tsp kosher salt

Macerated Strawberries

  • 2 cups quartered strawberries
  • 2 tbsp sugar
  • Zest and juice of 1 lemon
  • a pinch of kosher salt

Hibiscus Syrup (optional)

  • 8-10 hibiscus flowers or 3 tea bags
  • 1 cup water
  • 1 cup sugar

Tools + Equipment

  • Parchment paper
  • Baking sheet
  • Stand or hand mixer

Instructions

Hibiscus Meringue

  1. Preheat the oven to 250°F. Line a baking sheet with parchment paper and trace an 8” circle on the paper. Flip the paper over.
  2. In the bowl of a stand mixer, whip the egg whites and salt. Start on low, then increase the speed to medium until you see soft peaks, 2 to 3 minutes. Meanwhile combine sugar and cornstarch in a small bowl.
  3. Increase the speed to medium-high and slowly stream in the sugar-starch mixture.
  4. Once the dry ingredients have been incorporated, slowly pour in the vinegar and vanilla. Increase the speed and whip until the meringue is glossy and stiff peaks form, 4 to 5 minutes.
  5. Add ground hibiscus and whip for another minute to combine.
  6. Spread meringue onto your traced circle, leaving a well/crater in the center for the cream and berries.
  7. Bake for about 75 minutes, until the outside is dry to the touch and creamy in color.
  8. When it’s done baking, crack the oven and let the meringue cool completely while inside the oven.

Rose Whipped Cream

  1. Combine all ingredients in the bowl of a stand mixer.
  2. Start mixing on low until cream has thickened slightly then increase speed to medium high until the cream can hold soft peaks.

Macerated Strawberries

  1. Add ingredients to a medium bowl and mix together. Keep in the fridge until assembly.

Hibiscus Syrup (optional)

  1. Bring water and hibiscus flowers to a boil over high heat in a small saucepan.
  2. Add sugar, stir, and lower heat to low-medium.
  3. Simmer until reduced by half, about 20 minutes. Remove flowers and let dry for decoration.
  4. Allow syrup to cool.

Assemble

Place Meringue on a plate or cake stand. Spread half of the whipped cream on top of the meringue (it’s normal for the meringue to crack!) layer with half of the strawberries and repeat with the remaining cream and strawberries. Decorate with hibiscus flowers and a drizzle of the hibiscus syrup.

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