Preheat the oven to 100°C (210°F).

Beat the egg whites to stiff peaks.

Once they’re stiff, add the sugar and continue beating. The mixture should be firm and shiny.

Pour it into a piping bag with a round piping tip and set aside.

Place the 42 x 29.5 cm multi-purpose baking mat on a perforated baking tray.

Spread flour on the counter and dip a 28 cm diameter round mold in it.

Place the mold on the baking mat to make a stencil for the pavlova.

Remove the mold and pipe the mixture into a crown shape along the flour stencil.

Spread out slightly with the back of a spoon.

Bake for 2 hours and 30 minutes.

Then turn off the oven and let cool completely.

Make the whipped cream: whisk the heavy cream, mascarpone, and seeds from the vanilla bean in a mixing bowl.

When the cream begins to set, add the powdered sugar and rose water, then continue whisking until the mixture is stiff and airy.

Pour the whipped cream into a piping bag with a star piping tip and pipe on top of the meringue crown.

Wash the raspberries. Decorate the crown with them, the pomegranate seeds, dried rosebuds, and a few sprigs of rosemary.

Pavlova Crown with Rose Whipped Cream

Name: Pavlova Crown with Rose Whipped Cream
Prep time: 45 min
Cook time: 2 h
Total time: 4 h 45 min
Yield: 6
Ingredients: 4 Egg whites; 240 grams Sugar; 200 milliliters - Heavy cream; 50 grams Mascarpone; 30 grams Powdered sugar; 2 tablespoons Rose water; 1 Vanilla bean; 250 grams Raspberries; 0,5 Pomegranate; 30 grams Dried rosebuds; 1 tige(s) Rosemary

Ingredients

Egg whites : 4
Sugar : 240 grams
- Heavy cream : 200 milliliters
Mascarpone : 50 grams
Powdered sugar : 30 grams
Rose water : 2 tablespoons
Vanilla bean : 1
Raspberries : 250 grams
Pomegranate : 0,5
Dried rosebuds : 30 grams
Rosemary : 1 tige(s)

Preparation

Preheat the oven to 100°C (210°F).
Beat the egg whites to stiff peaks.
Once they’re stiff, add the sugar and continue beating. The mixture should be firm and shiny.
Pour it into a piping bag with a round piping tip and set aside.
Place the 42 x 29.5 cm multi-purpose baking mat on a perforated baking tray.
Spread flour on the counter and dip a 28 cm diameter round mold in it.
Place the mold on the baking mat to make a stencil for the pavlova.
Remove the mold and pipe the mixture into a crown shape along the flour stencil.
Spread out slightly with the back of a spoon.
Bake for 2 hours and 30 minutes.
Then turn off the oven and let cool completely.
Make the whipped cream: whisk the heavy cream, mascarpone, and seeds from the vanilla bean in a mixing bowl.
When the cream begins to set, add the powdered sugar and rose water, then continue whisking until the mixture is stiff and airy.
Pour the whipped cream into a piping bag with a star piping tip and pipe on top of the meringue crown.
Wash the raspberries. Decorate the crown with them, the pomegranate seeds, dried rosebuds, and a few sprigs of rosemary.

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Pavlova Crown with Rose Whipped Cream