Pavlova is a big meringue “cake”, typically topped with cream and fruit. It’s crisp on the outside and deliciously chewy on the inside and is the perfect light summer dessert.
My Grandma always makes these, so naturally I was on the phone with her with any questions I had, as this was the first time I had made one, luckily all worked out! (One tip: separate your egg whites into a separate bowl.. Although if a tiny bit of yolk gets in, it won’t kill the meringue).
I also wanted to take advantage of rhubarb while it’s still around, and decided to incorporate it into a rhubarb “cream” aka compote folded into whipped cream. And of course, the strawberries right now… So delicious and ripe and juicy. Get them while they last! (Although at the market today I spotted the first raspberries, which means even more tarts coming up!)
- 7 egg whites
- 1 cup super fine sugar
- 1 tsp cornstarch
- 1 tsp vinegar
- 1 tsp vanilla
- Strawberries, for topping
Rhubarb Cream Ingredients
- 1 heaping cup rhubarb, chopped into 1/2 inch slices
- 3 tbsp sugar
- 2 cups whipping cream
- 2-4 tbsp sugar
- 1/2 tsp vanilla
Preheat oven to 350F and line a baking sheet with parchment paper.
Beat eggs, vinegar and corn starch until frothy with a hand held or stand mixer with whisk attachment.
Gradually add sugar while continuously beating meringue, until it is stiff and glossy. This will take a few minutes, don’t worry if it doesn’t get stiff ASAP. You will want stiff peaks.
Add vanilla and beat until incorporated.
Scrape meringue out of the bowl with a spatula and into a big pile on your parchment lined sheet. Carefully spread into a 9-10 inch circle with a slight dip in the middle (like a slight canyon, your cream and berries will go in here). Place this shell in the oven and immediately decrease oven temperature to 275F.
Bake for 1 hour until a pale gold. Turn off oven and let cool in the oven for at least an hour, until crisp on the outside.
Rhubarb Topping Steps
While the pavlova is in the oven, start making your topping.
Mix rhubarb and 3 tbsp sugar in a saucepan and let sit for 10 minutes until some liquid comes out of rhubarb.
Place over medium high heat and bring to a boil, stirring occasionally. Decrease heat and allow to simmer for 5 minutes, until rhubarb breaks down. Stir a bit as it will help the rhubarb break down.
Remove from heat and cool completely.
Beat cream with 2-4 tbsp sugar and vanilla until stiff peaks form. Carefully fold in rhubarb compote until completely incorporated.
Top pavlova with cream and strawberries and serve immediately.