Strawberry Rhubarb Pavlova
Serves | 4-6 |
Prep time | 15 minutes |
Cook time | 1 hour, 15 minutes |
Total time | 1 hour, 30 minutes |
Website | Adapted from Smitten Kitchen |
Ingredients
Meringue
- 4 large egg whites
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 1/2 tablespoon corn starch
- 1 teaspoon white vinegar
- 1/2 teaspoon pure vanilla extract
Compote
- 2 cups chopped rhubarb (½ inch pieces)
- 1 pint strawberries (sliced - roughly 2 cups)
- 1/3 cup water
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Note
The meringue can be made ahead and kept in an airtight container for up to three days. The same goes for the compote, but make sure your whipped cream is nice and fresh.
Directions
Meringue | |
1. | Preheat oven to 225 F. In a large mixing bowl (I used a stand mixer with a whisk attachment, but an electric hand mixer would work too), whisk egg whites and salt at medium speed until they begin to froth. |
2. | Combine sugar and cornstarch in a small bowl. Add gradually to egg whites while increasing mixing speed to medium high. Mix for 2 minutes, then slowly add vinegar and vanilla. Mix at medium high speed for 5-6 more minutes or until stiff glossy peaks form. |
3. | Transfer meringue mixture to the centre of a parchment lined baking sheet and spread it to form an 8" round, with a slight depression in the middle. |
4. | Bake for 1 hour and 15 minutes. Turn oven off and allow meringue to cool completely in the oven. |
Compote | |
5. | Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium low and simmer for 5 minutes. Remove from heat and allow to cool completely. |
Whipped Cream | |
6. | Place sugar into mixing bowl. Add whipping cream and whisk until stiff peaks form. |
7. | To assemble, top meringue with a layer of whipped cream followed by compote. Keep leftover compote in the fridge. |