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Mini Pavlova (Peach and Rosewater)

Our Rose water and Peach Pavlova Nests are perfectly crunchy on the outside and deliciously light and gooey on the inside.


  • 5 large egg whites
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup caster sugar
  • 5 tsp rose water
  • 1 1/3 cups heavy cream
  • 2 tbsp pure icing sugar
  • 1 tsp vanilla
  • 2 cups Goulburn Valley Peaches, drained and halved
  • 2 tbsp dried rose petals
  • 2 tbsp pistachios, finely chopped


  1. Preheat oven to 105C and line two baking sheets with baking paper. For same size nests, draw 3 inch circles on the parchment paper and turn the paper upside down.
  2. In an electric mixer, beat egg white at medium speed until foamy.
  3. Add cream of tarter and salt, and beat at medium-high speed until soft peaks form.
  4. Add sugar 1 tbsp at a time and beat on high speed until stiff peaks form.
  5. Add 3 tsp rosewater and beat for a few seconds.
    Put meringue into a pastry bag with a decorator tip.
  6. Outline the nests and fill the bottoms with meringue. Build up the nest with two rows of meringue.
  7. Bake for 50 to 60 minutes or until the nest are dry to touch. Turn off oven and leave the nests in oven for 2 hours to continue to dry.
  8. For the whipped cream, beat the heavy cream with the icing sugar, vanilla and remaining rose water on high speed until medium peaks form.
  9. Set aside.
  10. To plate the pavlova nest, place 2 slices of Goulburn Valley peaches inside the nest. Spoon in cream, top with more peach slices and sprinkle with dried rose petals and pistachios.
Mini Pavlova (Peach and Rosewater)

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