Difficulty: Easy

Preparation time: 25 mins

For 4 people

Ingredients:

For the meringue:

• 4 egg whites 
• 200g granulated sugar
• 1 pinch of salt 
• 2 tsp lemon juice
• 2 tsp Rose Water 

For the topping:

• 350g mixed red berries
• 400ml heavy cream (30% fat) 
• 30g granulated sugar
• 2 tsp Rose Water 
• 2 tsp lemon juice 

Preparation:

1. Preheat the oven to 120°C (250°F). 
2. Whisk the egg whites until stiff peaks form, adding a pinch of salt.  
3. Once they begin to foam, gradually add the sugar. Increase speed and continue beating until the meringue is glossy and firm. 
4. Add the lemon juice and rose water, then whisk briefly to combine. 
5. Transfer the meringue to a piping bag and pipe 7–8 cm nests onto a baking sheet. 
6. Bake for 1 hour at 110°C (230°F). 
7. Turn off the oven and let the meringues cool inside for 40 mins. 
8. Prepare the whipped cream: whip the cream, sugar, and rose water until smooth and creamy. 
9. Using a piping bag, pipe the meringue onto the pavlovas and add the berries.