Rose Water Pavlova + Passionfruit Pavlova Wedding Cake Recipes

I literally don't know a single person who doesn't like a homemade pavlova (except maybe our vegan friends, but even they enjoy a vegan pavlova - yes it exists, but that's a story for another day!). Layers of meringue with lashings of whipped cream squashed in the middle and fresh fruit is a guaranteed crowd pleaser.

Each recipes makes 1 pavlova, why not make both for a grand total of 2 (or double the recipe for 4! The possibilities are endless). Its great to feed a large group of guests - and who doesn't like 2 cakes instead of 1! The rosewater and pistachio is an elegant version of the classic pavlova, and the passionfruit one is nut free and extremely refreshing.

Rosewater Pavlova

Makes 1 pavlova

Ingredients

2 teaspoons of arrowroot

3 teaspoons of cider vinegar

5 eggs (at room temperature)

Pinch of salt

1 teaspoon of rosewater  

60g of chopped pistachios

180g of caster sugar

For the Cream

300ml of double cream

1 vanilla bean, scraped  

2 tablespoons of icing sugar

400g of strawberries

Method

Preheat oven to 200ºc  Line a baking tray with baking paper and lightly spray with oil. 

Mix the arrowroot and vinegar together until it’s a smooth, slightly runny mixture with no lumps, (you may need to add a little more vinegar).  

In a large bowl, beat egg whites with the salt using an electric mixer until stiff peaks form.  Add 1 tablespoon of sugar at a time alternating between sugar and the vinegar mixture - it’s important to do this slowly! It should be thick, smooth and glossy. Add the rosewater and pistachios, reserving a few pistachios.  

Using a large spoon dollop mixture onto the baking paper into a round shape (filling the centre), keep adding layers to create more height.  Make some awesome swirls and flicks.  Sprinkle through more pistachios.    

Turn down the oven to 100ºC.  Place the pav in the oven and bake for 2 hours.  The outside should be crispy and when you tap the bottom should be firm.  Turn the oven off and leave the door slightly ajar to allow them to cool in the oven.   

To Serve

Whip your cream with scraped vanilla beans and sugar to taste, until soft peaks form.  Spoon the cream in the centre of pavlova and cover with strawberries and pistachios. If you have multiple pavs, layer them on top of each other with cream in between. Sprinkle with rose petals and icing sugar.   

Passionfruit Pavlova

Makes 1 pavlova

Ingredients

2 teaspoons of arrowroot

3 teaspoons of cider vinegar

5 eggs (room temperature)

Pinch of salt

180g of caster sugar

For the Cream

300ml of double cream

1 vanilla bean, scraped  

2 tablespoons of icing sugar

8 passionfruit

Method

Preheat oven to 200ºc  Line a baking tray with baking paper and lightly spray with oil. 

Mix the arrowroot and vinegar together until it’s a smooth, slightly runny mixture with no lumps, (you may need to add a little more vinegar).  

In a large bowl, beat egg whites with the salt using an electric mixer until stiff peaks form.  Add 1 tablespoon of sugar at a time alternating between sugar and the vinegar mixture - it’s important to do this slowly! It should be thick, smooth and glossy. 

Using a large spoon dollop mixture onto the baking paper into a round shape (filling the centre), keep adding layers to create more height.  Make some awesome swirls and flicks.  

Turn down the oven to 100ºC.  Place the pav in the oven and bake for 2 hours.  The outside should be crispy and when you tap the bottom should be firm.  Turn the oven off and leave the door slightly ajar to allow them to cool in the oven.  

To Serve

Whip your cream with scraped vanilla beans and sugar to taste and 2 of the passionfruit, until soft peaks form.  Spoon the cream in the centre of pavlova and cover with remaining passionfruit. If you have multiple pavs layer them on top of each other with cream in between. Add some mint sprigs and icing sugar.

Tips

Make sure there is no water or grease in your mixing bowls (meringues hate them!).  

Use an oven thermometer to check the oven temperature.

Have all ingredients at room temperature.

Add the sugar very slowly.