Annie's Pavlovas
white meringue, pink ice-cream and a scattering of rose petals.
Ingredients
250g mascarpone
2 tbs caster sugar
Fresh rose petals, pesticide-free
For the ice-cream:
6 egg yolks
1 cup caster sugar
1 cup milk
1 cup cream
2 tsp rosewater pink food colouring
For the pavlovas:
4 egg whites
250g caster sugar
2 tsp cornflour
1 tsp vinegar
1 tsp vanilla extract
Method
To make ice-cream, whisk egg yolks and sugar until thick and creamy. Heat milk in a saucepan over medium heat.
Bring to scalding point and pour in a steady stream on to yolk mixture, whisking constantly. Pour into a clean saucepan and cook, stirring constantly, until thickened. Add cream, rosewater and colouring. Chill and churn in an ice-cream machine
To make pavlovas, heat oven to 130C. Line a baking tray with baking paper. Beat egg whites until very stiff. Add sugar, cornflour, vinegar and vanilla. Spoon six rounded mounds of meringue on to prepared tray. Bake for one hour. Let pavlovas cool completely. Combine mascarpone and caster sugar and spoon 1 tbs of mixture on each pavlova, top with ice-cream and scatter with petals.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
