The Rose and Pepper Pavlova tasted great but I couldn’t detect any of the rosewater or pepper in it. I make pavlova often and have done for years. I will try it with double the pepper next time.
Nigella's Rose And Pepper Pavlova With Passionfruit And Strawberries (from AT MY TABLE) is flavoured with rosewater and spiced with ground pepper. Nigella suggests ½ teaspoon of rosewater for a subtle hint, as adding too much can make a dish over-perfumed, but it is a matter of personal taste and more can be added.
It is also worth noting that rosewater loses its pungency the longer it is stored. So a freshly opened bottle will be much stronger than a bottle that has been open for a couple of months. If your rosewater was opened a while back then you may need to use a little more. We would suggest adding an extra ¼ teaspoonful and tasting before adding more (though bear in mind that the egg whites are at this stage uncooked so not suitable for people with weakened immune systems). Black pepper also loses some spiciness after it is ground, so try to use freshly ground pepper for the pavlova and again taste before adding extra.