Rose Pavlova Cakes


Try out these rose-flavored pavlova mini cakes for any celebration or holiday. You can store them in an airtight container for several days (without whipping cream) and decorate them whenever you want.

Prep Time:
25 mins
Cook Time:
1 hr 15 mins
Additional Time:
50 mins
Total Time:
2 hrs 30 mins
18 pavlova cakes


  • 3 egg whites, at room temperature

  • 1 teaspoon dried rose petal powder (Optional)

  • ½ cup white sugar, or more to taste

  • 1 teaspoon vanilla extract, or to taste

  • ½ teaspoon rose extract, or to taste

  • 1 teaspoon cornstarch

  • 1 ½ tablespoons cream cheese

  • 1 cup heavy whipping cream

  • 2 tablespoons white sugar

  • 1 tablespoon dried rose petals (Optional)


  1. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.

  2. Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.

  3. Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.

  4. Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.

  5. Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.

  6. Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.

Cook's Notes:

Substitute 1/4 teaspoon cream of tartar for the cornstarch, if preferred.

To make rose petal powder, grind 1 to 2 tablespoons of dried rose petals in a grinder. Now you can use this powder in any recipe you want.

Add food coloring to the whipped cream if desired.

Editor's Note:

This recipe appears as "Strawberry-Rose Pavlova Cakes with Pink Peppercorns" in Allrecipes Magazine and was modified to include strawberry jam and pink peppercorns for a fruity-peppery pop of flavor.

Nutrition Facts (per serving)

81 Calories
5g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 81
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 17%
Cholesterol 19mg 6%
Sodium 18mg 1%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 0%
Total Sugars 7g
Protein 1g
Vitamin C 0mg 1%
Calcium 11mg 1%
Potassium 23mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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