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Pavlova Recipe with Rose, Lychee and Raspberry with Etoile Rosé

Sophie Bellard and her two sisters (Marie and Alice) are a culinary trio who have discovered the Mirabeau en Provence wine selection. Now, they are creating delicious desserts including this Pavlova recipe with rose, lychee and raspberry to pair with Mirabeau wines.

“We discovered Mirabeau en Provence a few years back when I was studying Wine Management at a business school in Dijon, France. Stephen was invited to talk about Mirabeau’s inspiring story and the importance of social media in their communication and marketing strategy.”

Pavlova Recipe

Pavlova Recipe with Rose, Lychee and Raspberry

The longest part of this recipe is making the meringues, other than that it is easy to put together and simply delicious with chilled rosé.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine French, Provencal
Servings 4 pavlovas


For the Meringue:

  • 2 Egg whites
  • 50 g (2 oz) Caster Sugar
  • 50 g (2 oz) icing sugar
  • pinch of Salt

For the Rose and Mascarpone Whipped Cream:

  • 150 g (5.5 oz) Whipping cream
  • 80 g (3 oz) Mascarpone
  • 20 g (3/4 oz) icing sugar
  • 1 tbsp Rose Water

For the Garnish:

  • 15-20 Raspberries
  • 15 15 Lychees either fresh or from a can
  • Bits and pieces of pink pralines, edible flowers for decoration


Prepare the Meringue:

  • Preheat the oven to 130°C (260 F).
  • Beat egg whites half stiff with a pinch of salt, then gradually incorporate caster sugar, tbsp by tbsp. Whisk for a few minutes longer until the consistence is thick and glossy.
  • Using a spatula, incorporate sifted icing sugar, gently.
  • Line a baking sheet with parchment paper.
  • Using a pastry bag or a spoon, spread 4 to 6 meringues on the paper. If you’re using a spoon: place a tbsp of meringue on the paper, and spread it to a circular shape using the bottom of your spoon.
  • Place another tbsp of meringue on top and repeat the process. The meringues are supposed to be slightly higher at the rims.
  • Bake for 40-45 minutes. Turn off the oven and let the meringues cool inside with the door open.
  • When cold, carefully detach the meringues from the parchment paper.

Prepare the Whipped Cream:

  • Place cold whipping cream, mascarpone and icing sugar in the bowl of your standmixer.
  • Whisk into a rather firm whipped cream.
  • Using a spatula, gently incorporate the rose water.

Assemble the Pavlovas:

  • Prepare a lychee brunoise: dice 10 lychees into very small cubes.
  • Distribute the brunoise evenly on each meringue.
  • Cover with rose whipped cream, then add 3-4 raspberries and a lychee on top of each pavlova.
  • Sprinkle with bits and pieces of pink pralines, or edible flowers.
  • Enjoy right away with a glass of chilled Étoile rosé!


You might notice that the oven temperature is quite high. For pavlovas, we prefer baking meringues at 130°C rather than 90 or 100°C because it makes for meringues that are crispy on the outside and super chewy inside. They won’t be immaculate white, but will have more of a rustic look instead! You can prepare everything a few hours in advance and assemble them at the last minute.
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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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