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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