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Pavlova Domes

Delicate meringue domes filled with a creamy raspberry rose filling and topped with a luxurious rose gold glaze, creating an exquisite dessert perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Special Occasion
Cuisine: European
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 large egg whites, room temperature
  • 1 cup superfine sugar Regular sugar can be used, but texture may be grainier.
  • 1/2 teaspoon cream of tartar
  • 1/4 cup finely ground pistachios
  • 1/2 teaspoon vanilla extract
For the Raspberry Cream Filling
  • 1 cup heavy cream, chilled
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons powdered sugar
  • 1/2 cup fresh raspberries, crushed and strained
  • 1/2 teaspoon rosewater
For the Rose Gold Glaze
  • 1/2 cup white chocolate chips
  • 2 tablespoons heavy cream
  • 1 drop pink gel food coloring
  • 1/4 teaspoon edible gold luster dust
For Garnish
  • 1 teaspoon crushed pistachios (optional)
  • 2 small dried rose petals (optional)

Method
 

Preparation
  1. Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.
  3. Add cream of tartar, ground pistachios, and vanilla extract; gently fold to combine.
  4. Spoon the meringue mixture into small domes on the prepared baking sheet.
Baking
  1. Bake for 1.5 hours, then turn off the oven and let the pavlovas cool inside.
Making Raspberry Cream
  1. For the raspberry cream, whip the heavy cream until it begins to thicken.
  2. Add the Greek yogurt, powdered sugar, crushed raspberries, and rosewater; mix until combined.
Assembly
  1. Once the pavlovas are cool, fill each dome with the raspberry cream mixture.
  2. For the rose gold glaze, melt white chocolate chips with heavy cream, stirring in the pink gel food coloring and luster dust until smooth.
  3. Drizzle the glaze over the filled pavlovas.
  4. Garnish with crushed pistachios and rose petals if desired.

Notes

Keep the filled pavlovas in the refrigerator for a short time. Assemble just before serving to preserve their delicate texture. Ensure your mixing bowl and whisk are thoroughly clean and free of grease.