Mary Statue Meringue with Rose Syrup
Based on:
The Polish village of Konotopie, with fewer than 150 inhabitants, can now compare itself to the Brazilian metropolis Rio de Janeiro. In both places stands a colossal religious statue. In Konotopie…
TypeDessert
DateAugust 16, 2026
A towering pavlova with rose syrup, nodding to the Polish Mary statue and the rose shower.
A lofty pavlova, stacked high and drizzled with red rose syrup, pays homage to the Polish Mary statue and the rose shower. Festive, shareable, and as impressive as the news from Konotopie.
Ingredients
- 4 egg whites
- 200 g caster sugar
- 1 tsp cornstarch
- 1 tsp white wine vinegar
- 250 ml whipping cream
- 1 tbsp powdered sugar
- 250 g fresh strawberries
- 2 tbsp rosewater
- 2 tbsp sugar
- 2 tbsp water
- Handful of edible rose petals (optional)
Method
- Preheat the oven to 120°C and line a baking tray with parchment paper.
- Beat the egg whites until stiff, gradually adding sugar until glossy. Fold in cornstarch and vinegar.
- Spoon the meringue into a tall tower on the tray. Bake for 90 minutes. Let cool completely in the oven.
- Whip the cream with powdered sugar until soft peaks form.
- In a saucepan, bring strawberries, rosewater, sugar, and water to a boil to make a syrup. Strain the syrup.
- Stack the meringue, spoon whipped cream on top, and drizzle with rose syrup.
- Garnish with rose petals.
Serving notes
- Serve on a cake stand or tall platter for maximum statue effect.
- Sprinkle edible rose petals as a nod to the helicopter rose shower in Konotopie.