Prepare to be transported to the romantic streets of Paris with this exquisite Ispahan Style Raspberry Lychee Rose Pavlovas - a dessert that's not just a treat, but a culinary masterpiece that combines delicate meringue, luscious cream, and exotic flavors. Imagine a dessert so stunning it looks like it's straight from a Parisian patisserie, yet so surprisingly simple that you can create it in your own kitchen. This show-stopping dessert will elevate your cooking skills and impress even the most discerning food lovers!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large egg whites
- 1 cup sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 cup heavy cream
- 1 cup raspberries
- 1 cup lychee, peeled and sliced
- Edible rose petals for garnish
Instructions
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper, making sure to draw four circles on the parchment to guide the size of your pavlovas.
- In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. This should take about 3-5 minutes.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites on high speed. Beat until the mixture is glossy and stiff peaks form, which will take another 5-7 minutes.
- Gently fold in the cornstarch and white vinegar using a spatula. This will help stabilize the meringue and give it a nice texture.
- Using the drawn circles on the parchment paper as a guide, spoon the meringue mixture onto the parchment, creating four individual pavlova bases. Make a slight indentation in the center of each to hold the cream and fruits later.
- Bake the pavlovas in the preheated oven for 1 hour, or until they are dry to the touch and can be easily lifted off the parchment. Turn off the oven and let the pavlovas cool inside for about 30 minutes to an hour.
- While the pavlovas are cooling, whip the heavy cream in a mixing bowl until soft peaks form. Be careful not to over-whip; you want the cream to be fluffy and smooth.
- Once the pavlovas are completely cooled, carefully remove them from the parchment paper and place them on serving plates.
- Top each pavlova with a generous dollop of whipped cream, then arrange the raspberries and sliced lychee on top.
- For a beautiful finish, garnish each pavlova with edible rose petals to add a touch of elegance and fragrance.
- Serve immediately and enjoy your Ispahan Style Raspberry Lychee Rose Pavlovas!
Tips
- Ensure your mixing bowl is completely clean and free from any oil or grease - even a tiny bit can prevent your egg whites from whipping properly.
- Use room temperature egg whites for the best volume and stability when beating.
- Add sugar slowly and gradually to create a smooth, glossy meringue that holds its shape.
- Use a low, slow baking method to dry out the meringues without browning them.
- Make sure your pavlovas are completely cool before adding cream and fruits to prevent them from becoming soggy.
- For the most elegant presentation, use fresh, high-quality ingredients and take your time with the garnishing.
- If you're not serving immediately, you can prepare the meringue bases in advance and store them in an airtight container to maintain their crisp texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 60mg
