Pavlova with Rhubarb Strawberries and Fresh Cream Recipe
Photo: Jonny Valiant
Serves 6 to 8
Active time: 20 minutes
Total time: 2 1/2 hours
Position rack in bottom of oven and preheat to 300°. Line a large baking sheet with parchment paper and draw an 8" circle (use a round cake pan as a stencil).
Using an electric mixer, beat egg whites, sugar, vinegar, vanilla, and salt on medium-high speed until firm peaks form, about 18 minutes. Sift cornstarch over bowl and fold into egg mixture.
Using a large spoon, dollop egg white mixture in center of circle on baking sheet. Swirl mixture outward toward, but not touching, edges of circle (pavlova will expand as it bakes). Place in oven and reduce temperature to 225°. Bake until pavlova is crisp and pale on the outside but still has a marshmallow-like center, about 1 hour. Turn off oven, prop door open a crack with a wooden spoon, and keep pavlova inside until cooled slightly, about 30 minutes. Remove from oven to cool completely.
Meanwhile, in a small saucepan, whisk Amaretto and honey over medium-high heat until mixture comes to a simmer, about 2 minutes. Add rhubarb, cook 1 minute, and return to a simmer. Immediately remove pan from heat and set aside until rhubarb softens, about 5 minutes. Transfer mixture to a medium bowl. Add strawberries and stir to coat. Set aside, stirring occasionally, until strawberries release juices, about 30 minutes.
In a large bowl, whip cream and almond extract until soft peaks form. Set pavlova on a platter. Spoon whipped cream on top. Using a slotted spoon, arrange strawberry-rhubarb mixture over cream, reserving juices. Sprinkle with pistachios and sift confectioners' sugar on top. To serve, cut into wedges, transfer to plates, and drizzle reserved strawberry-rhubarb juices around each piece.
Ingredients
- Whites of 6 large eggs
- 1 3/4 cups superfine sugar
- 1 tsp. distilled white vinegar
- 1/2 tsp. vanilla extract
- 1/4 tsp. fine sea salt
- 8 tsp. cornstarch
- 3 Tbsp. Amaretto liqueur
- 3 Tbsp. honey
- 6 ounces rhubarb, cut into 2" pieces
- 8 ounces strawberries, hulled and halved
- 1 1/2 cups heavy whipping cream
- 1 tsp. almond extract
- 2 Tbsp. chopped pistachios
- Confectioners' sugar, for dusting
Directions
Active time: 20 minutes
Total time: 2 1/2 hours
Position rack in bottom of oven and preheat to 300°. Line a large baking sheet with parchment paper and draw an 8" circle (use a round cake pan as a stencil).
Using an electric mixer, beat egg whites, sugar, vinegar, vanilla, and salt on medium-high speed until firm peaks form, about 18 minutes. Sift cornstarch over bowl and fold into egg mixture.
Using a large spoon, dollop egg white mixture in center of circle on baking sheet. Swirl mixture outward toward, but not touching, edges of circle (pavlova will expand as it bakes). Place in oven and reduce temperature to 225°. Bake until pavlova is crisp and pale on the outside but still has a marshmallow-like center, about 1 hour. Turn off oven, prop door open a crack with a wooden spoon, and keep pavlova inside until cooled slightly, about 30 minutes. Remove from oven to cool completely.
Meanwhile, in a small saucepan, whisk Amaretto and honey over medium-high heat until mixture comes to a simmer, about 2 minutes. Add rhubarb, cook 1 minute, and return to a simmer. Immediately remove pan from heat and set aside until rhubarb softens, about 5 minutes. Transfer mixture to a medium bowl. Add strawberries and stir to coat. Set aside, stirring occasionally, until strawberries release juices, about 30 minutes.
In a large bowl, whip cream and almond extract until soft peaks form. Set pavlova on a platter. Spoon whipped cream on top. Using a slotted spoon, arrange strawberry-rhubarb mixture over cream, reserving juices. Sprinkle with pistachios and sift confectioners' sugar on top. To serve, cut into wedges, transfer to plates, and drizzle reserved strawberry-rhubarb juices around each piece.
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