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Pavlova w/ Strawberries and Rhubarb Recipe

   
 

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     Pavlova w/ Strawberries and Rhubarb

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   2 hours

Ingredients
6 large egg whites
1 1/4 cup sugar
1 tsp distilled white vinegar
1/2 tsp pure vanilla extract
1/4 tsp salt
2 Tbsp plus 2 tsp constarch
3 Tbsp amaretto or other almond-flavored liqueur
3 Tbsp honey
6 oz fresh rhubarb, thinly sliced diagonally
 
8 oz small fresh strawberries, hulled and halfed
1 1/2 cup heavy whipping cream
1 tsp pur almond extract
2 Tbsp finely chopped toasted pistachios
Powdered suger for sifting

Instructions
Make Meringue; Position rack in lower third of oven; preheat oven to 300. Line large baking sheet with parchment paper; draw 8 inch circle on parchment. Turn parchment paper over. In bowl of stand mixer, with whisk attachment, beat egg whites until foamy. Gradually add sugar, beating on medium-high about 10 minutes or until firm, glossy peaks form. Beat in vinegar, vanilla and salt. Sift cornstarch over meringue; gently fold it in.
Using large spoon, dollop meringue into center of circle on prepared baking sheet. Spread meringue decoratively, keeping it within circle (meringue will expand slightly as it bakes). Place meringue in over. Immediately reduce oven to 225 and bake for 1-1.5 hours or until outside of meringue is crisp, but inside is still marshmallowlike; meringue should puff ever so slightly. Turn off oven and prop its door open with wooden spoon; leave meringue in oven 30 minutes, then remove and cool completely. Can be made up to 8 hours ahead. Once cooled, cover and store at room temperature.
Prepare Topping; In medium-heavy saucepan on medium-high, whisk amaretto and honey until mixture simmers. Add rhubarb; return mixture to simmering. Simmer 2 minutes then remove pan from heat. Cover; set aside about 5 minutes or until rhubarb softens slightly without becoming mushy. Transfer rhubarb mixture to medium bowl. Add strawberries; toss to coat. Set aside, tossing occasionally, at least 30 minutes or until strawberries have softened slightly.
Assemble Pavlova; in Large bowl with hand mixer, beat cream with almond extract until just thick enough to form loose dollops. Set meringue on platter; spoon cream over it. With slotted spoon, arrange strawberry-rhubarb mixture on top of cream; reserve juices in bowl. Sprinkle Pavlova with pistachios; sift powdered sugar over it. Cut Pavlova into wedges and transfer to plates. Drizzle some reserved strawberry-rhubarb juices around each wedge; serve immediately.


Originally Submitted
5/3/2015





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