Cath’s Strawberry and Rose Rolled Pavlova

Name: Cath’s Strawberry and Rose Rolled Pavlova
Yield: Serves 8
Ingredients: 400 g (14 oz/2⅔ cups) strawberries, washed and hulled; 365 g (13 oz) White chocolate, vanilla and rose cream; 125 g (4½ oz) caster (superfine) sugar; 1 teaspoon liquid glucose; 80 g (2¾ oz) pistachio nuts, whole; 1 teaspoon cornflour (cornstarch); icing (confectioners’) sugar as needed; 1 teaspoon white vinegar; 180 g (6½ oz) caster (superfine) sugar; Crystallised rose petals; pinch of salt; splash of rosewater; 120 g (4½ oz) white chocolate, melted; squeeze of lemon juice; 4 egg whites; 75 g (2¾ oz) caster (superfine) sugar; 35 ml (1¼ fl oz) rosewater; 240 ml (8 fl oz) thickened (whipping) cream; 1 vanilla bean, seeds scraped

Preparation info

Serves
8

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

White chocolate, vanilla and rose cream
Rolled pavlova
Pistachio praline
Strawberries in rose syrup
Crystallised rose petals

My wife, Cath, is a beautiful cook and one of my greatest inspirations. She owned and operated a number of successful restaurants and food businesses and specialised in Middle Eastern–Mediterrane

Ingredients

Dessert
Gluten-free
Vegetarian

Ingredients

Method