Rosewater Cream Pavlova + Roasted Strawberry Vanilla Bean Sauce

Rosewater Cream Pavlova + Roasted Strawberry Vanilla Bean Sauce

This Pavlova has become my favorite desserts to make lately for a variety of reasons:

First of all, Pavlova! Chewy, crunchy meringue on the outside that fades into a cloud of pillow soft marshmallow throughout the inside all topped with rose-infused whipped cream, tangy sweet roasted strawberry sauce, and fresh Spring strawberries? You can’t go wrong.

Despite it’s fancy appearance, its relatively easy to throw together and looks much more complicated than it actually is!

Pavlovas are such a perfectly Spring-y dessert and this version really highlights that with it’s vibrant, freshly sliced strawberries, rose-scented cream, and floral toppers.


  • 6 Egg Whites, room temperature
  • ½ teaspoon Cream of Tartar
  • ¼ teaspoon Salt
  • 1 cup Caster Sugar
  • 2 tablespoons Cornstarch
  • 1 teaspoon White Vinegar
  • ½ teaspoon Vanilla
  • 1 Vanilla Bean
  • 1 pound Strawberries, leaves removed, cut in half
  • ½ cup Coconut Palm Sugar
  • 2 tablespoons Honey
  • 2 cups Heavy Whipping Cream
  • 2 tablespoons Honey
  • 1 teaspoon Rosewater
  • Quartered Strawberries, to top
Read the whole recipe on The Kitchen McCabe