Pavlova Crown with Rose Whipped Cream



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

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