Spring Pavlova with Rose Water, Strawberries and Cream

Easter is the most joyous celebration so I wanted to make something special for Resurrection Sunday.

Thanks to Lindsay and Josh, (and their toddler Liam who ran wild with John Shea in our yard while we ate outside on the grass) this beautiful pavlova has been tried and tested on obliging, good friends. They agreed that it’s not only beautiful, but so delicious it’s addicting. Their advice is to make sure you get a little bit of everything in each bite, the rose water pavlova, sweet cream and strawberry.

He was pierced for our transgressions; He was crushed for our iniquities; the punishment that brought us peace was upon Him, and by His wounds we are healed. We all, like sheep, have gone astray, each of us has turned to his own way; and the Lord has laid on Him the iniquity of us all. 
Isaiah 53:5-6

Spring Pavlova with Rose Water, Strawberries & Cream

6 egg whites at room temperature
1 1/2 C fine sugar
1 TBS powdered sugar 
pinch of fine sea salt
1 tsp rose water 


1 pint fresh, ripe strawberries, rinsed and sliced
fresh rose petals for garnish

Preheat the oven to 225 degrees F.

It’s best not to make a meringue on a humid day — I tried time and again when we lived in Okinawa and I could never get the consistency right thanks to the humidity!

Using an electric whisk on high speed and a very clean and dry large glass bowl, whisk the egg whites until soft peaks form. Add in the powdered sugar and pinch of salt, then slowly add in the sugar at about two tablespoons at a time, ending with the rose water (I used a whole tablespoon but I love the taste of rose water!) until the egg whites become glossy and stiff peaks form.

Scoop the egg whites onto a parchment lined baking sheet into a circle or square, depending on the look you’d like. Using a spatula or the back of a spoon, smooth out the top and create some waves in the meringue. It doesn’t have to look any particular way — that’s the beautiful thing about a humble pavlova! And it will be topped with cream and fruit if you need to hide any cracks after it cooks.

Bake for 60 – 70 minutes, until the pavlova is firm to the touch. Turn off the oven and leave the pavlova inside with the door slightly open to completely cool, atleast one hour. You can also leave it in the oven to cool overnight if you’re making it ahead of time.

When ready to serve, top with the cream and strawberries and rose petals, if using. We didn’t eat the rose petals but they looked gorgeous as a garnish.

Whipped Cream

1 1/2 C heavy whipping cream 
1 teaspoon pure vanilla extract
1/2 C fine sugar

In a large mixing bowl, using an electric mixer, whip the three ingredients together until it starts to become firm. If you have a John Shea in your life, be careful he doesn’t give you repeated puppy dog eyes for more licks of the spoon until you don’t have enough whipped cream left for your pavlova.