Pavlova with Rhubarb, Strawberries, and Fresh Cream

Pavlova with Rhubarb, Strawberries, and Fresh Cream
Adapted from oprah.com
Pavlova with Rhubarb, Strawberries, and Fresh Cream

PREP TIME

20

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

Adapted from oprah.com

Ingredients

  • Whites of 6 large eggs

  • 1.75

    c superfine sugar

  • 1

    t distilled white vinegar

  • 1/2

    t vanilla extract

  • 1/4

    t fine sea salt

  • 8

    t cornstarch

  • 3

    T Amaretto liqueur

  • 3

    T honey

  • 6

    ozs rhubarb, cut into 2" pieces

  • 8

    ozs strawberries, hulled & halved

  • 1.5

    c heavy whipping cream

  • 1

    t almond extract

  • 2

    T chopped pistachios

  • Confectioners sugar, for dusting

Directions

1. Position rack in bottom of oven & preheat to 300F. Line a lg baking sheet w/parchment paper & draw an 8" circle (use a round cake pan as a stencil). 2. Using an electric mixer, beat egg whites, sugar, vinegar, vanilla, & salt on med-high speed until firm peaks form, ~ 18 min. Sift cornstarch over bowl & fold into egg mixture. 3.Using a lg 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 & reduce temp to 225F. Bake until pavlova is crisp & pale on the outside but still has a marshmallow-like center, ~ 1hr. Turn off oven, prop door open a crack w/a wooden spoon, & keep pavlova inside until cooled slightly, ~ 30 min. Remove from oven to cool completely. 4. Meanwhile, in a small saucepan, whisk Amaretto & honey over med-high heat until mixture comes to a simmer, ~ 2min. Add rhubarb, cook 1 min, & return to a simmer. Immediately remove pan from heat & set aside until rhubarb softens, ~ 5 min. Transfer mixture to a med bowl. Add strawberries & stir to coat. Set aside, stirring occasionally, until strawberries release juices, about 30 min. 5. In a lg bow;l, whip cream & 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 w/pistachios & sift confectioners sugar on top. To serve, cut into wedges, transfer to plates, & drizzle reserved strawberry rhubarb juices around each piece.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: