Pavlova is a meringue-based dessert with a crispy shell and a soft, marshmallow-y center. It's traditionally topped with whipped cream and fruit; this version uses an almond-scented whipped cream and an Amaretto-spiked strawberry-rhubarb compote.
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 2 hrs 30 mins
Ingredients
- 6 large egg whites
- 1 3/4 c. 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 oz. rhubarb
- 8 oz. strawberries
- 1 1/2 c. heavy whipping cream
- 1 tsp. almond extract
- 2 tbsp. chopped pistachios
- confectioners' sugar
Directions
- Step 1Position rack in bottom of oven and preheat to 300 degrees F. Line a large baking sheet with parchment paper and draw an 8-inch circle (use a round cake pan as a stencil).
- Step 2Using 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.
- Step 3Using 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 degrees F. 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.
- Step 4Meanwhile, 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.
- Step 5In 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.
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
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