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two Swiss meringue pavlova nests on serving plates next to a bowl of roasted rhubarb
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5 from 5 votes

Rose Water Rhubarb Swiss Meringue Pavlova Nests

These rose water rhubarb Swiss meringue pavlova nests make the perfect spring dessert with their crisp shell and marshmallowy center, topped with lightly whipped rosewater cream and roasted rhubarb.
Prep Time1 hr
Cook Time25 mins
Bake Time40 mins
Course: Dessert
Cuisine: American, Australian
Servings: 6 servings
Author: Vy Tran



  • 4 egg whites (about 125 gm)
  • 1 1/4 cups  caster sugar (about 225 gm)
  • 2 tsps  cornstarch
  • 1 tsp white vinegar (or lemon juice)

Roasted rhubarb

  • 1 1/2 cups rhubarb, cut it into 2-inch chunks
  • 1/2 cup sugar
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 1/4 cup freshly squeezed orange juice
  • 2 tbsps rose water

Whipped cream

  • 1 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 tbsp rose water


  • Using a 4-inch tart ring, round cutter or bowl, trace 6 circles on the parchment paper. Transfer the parchment paper to a baking sheet tracing-side down.
  • Preheat the oven to 325°F.
  • For the meringue, place egg whites in a bowl of a stand mixer (or a heatproof bowl) set over a saucepan of gently simmering water to make a double boiler making sure the water does not touch the bottom.
  • Using a large balloon whisk, gradually whisk in the sugar. Whisking constantly, heat the egg and sugar mixture until it reads 170°F on a candy thermometer and the mixture starts to froth and sugar dissolves.
  • Transfer the bowl to the stand mixer fitted with the whisk attachment. Whisk the mix on high speed for about 5 minutes until stiff peaks form.
  • Turn the mixer to low, add in the vinegar and corn starch, then whisk on high speed for another minute until well combined.
  • Place a smidge of the meringue in each corner of the baking sheet to stick down the parchment paper so that it does not move when you are piping the pavlova.
  • Transfer the meringue to a piping bag attached with the French star tip size 869.
  • Pipe the meringue along the circumference of the drawn circles.
  • Place the baking sheet in the oven and immediately reduce the temperature to 225°F. Bake the pavlova nests for 40 minutes. When the pavlova nests are done baking, without opening the oven door, turn off the oven and allow the them to cool in the oven for a minimum of two hours or overnight.

Rose water roasted rhubarb

  • Place chopped rhubarb in baking dish. Scatter sugar over and scrape in seeds from vanilla bean, toss in pod, orange juice, and add rose water. Let the mixture sit until rhubarb releases some juices, about 60 minutes.
  • Preheat the oven to 350 degrees F.
  • Roast rhubarb, tossing once, until tender and juices are syrupy, about 15 minutes. Let it cool to room temperature.

Rose water whipped cream

  • Whip the mascarpone, heavy cream, rose water, and powdered sugar together until thick and smooth and soft peaks form. Refrigerate until ready to use.
  • To assemble, top each pavlova nest with a dollop of whipped cream and roasted rhubarb. Serve immediately.