Words Joan Saunders
Photos Sarah Hartley Photography
Turning up to a backyard barbecue with a pavlova in hand is sure to guarantee entry.
While both Australians and New Zealanders lay claim to this gorgeous dessert, its origins remain unclear. However, no matter who created this showstopper, its inspiration remains the legendary light-as-air ballerina Anna Pavlova who toured both countries in the 1920s.
You can top your marshmallow-soft meringue creation with whatever fruit you choose, but I love this seasonal combination of local rhubarb and strawberries. These two are often paired because the sweetness of the berries complements the tartness of the rhubarb, creating a well balanced mixture. They also work together visually, as the bright red of the strawberries contrasts beautifully with the pinkish-green hues of the rhubarb.
This is also an amazing dessert for the gluten-free crowd, but I guarantee that everyone will love the texture, as the crispy on the outside and soft on the inside meringue is sure to please everyone, gluten free or not. One tip for making a pavlova is having room temperature egg whites. However, I’ve found that it’s easier to separate the whites and yolks when the eggs are cold, so the answer is to separate the eggs when they’re just out of the fridge, then set the whites aside for 10 to 15 minutes to come to room temperature.
Another tip is to incorporate the sugar gradually and beat until glossy. Add it a bit at a time, beating well between each addition. This ensures the sugar dissolves fully and gives your meringue that signature shiny finish.
While I love rhubarb, some people don’t. You can top this with any fruit in any season, and I promise you that Australians, New Zealanders, and whomever else lays claim to this delectable treat, won’t mind at all. This month, however, in the midst of rhubarb and strawberry season, this delectable dessert becomes a definite showstopper.
Springtime Pavlova (serves 8)
For the meringue base:
4 room temperature egg whites
pinch of salt
1 cup fine white sugar (berry sugar)
1 tsp cornstarch
2 tsp lemon juice
1 tsp vanilla extract
For the whipped cream:
2 cups whipping cream
¼ cup sugar
1 tsp vanilla bean paste
or vanilla extract
For the strawberry/rhubarb topping:
¾ cup sugar
¼ cup dry white wine
1/8 tsp (pinch) kosher salt
juice of one lemon
¼ tsp vanilla bean paste or vanilla extract
¾ cup water
1 lb rhubarb (halve any thick stalks lengthwise, then cut into 1 inch pieces)
1 lb strawberries (hulled, then halved if small, quartered if larger)
Preheat the oven to 300°. Make a template for a large pavlova by tracing an – inch round pan onto a piece of baking parchment. Turn parchment over; place on a baking sheet.
In a clean bowl of a stand mixer, using a whisk attachment, whip egg whites and a pinch of salt on high until glossy peaks form.
With mixer running, slowly stream in sugar. It will take a bit to add in the sugar. Whip until meringue has stiff peaks and is glossy. Going slowly helps to ensure that the sugar dissolves in the egg whites.
Sprinkle in cornstarch, lemon juice and vanilla. Gently fold in until combined.
Using your template as a guide, spread ½-inch layer of meringue onto the prepared baking sheet parchment to fill circle (about ¾ of meringue). Pipe or spoon on remaining meringue to form a taller edge around circle to create a shallow bowl. Make decorative swirls as desired.
Put meringue in oven then immediately reduce heat to 250°; bake 75 minutes. Do not open door while baking. Turn off heat and allow meringue to cool in oven.
To make rhubarb/strawberry compote: In large saucepan, combine sugar, wine, salt, lemon juice, vanilla paste, water. Put pan over medium heat; cook until sugar has dissolved (2-3 minutes). Bring liquid to gentle boil, then add rhubarb. Cook over medium heat gently, just until mixture bubbles around edges of pan. Remove pan from heat; let cool completely.
When rhubarb has finished cooling, add in prepared strawberries. Mix very gently. You want the rhubarb to retain its shape.
When you’re ready to serve, whip the cream. Beat cream, sugar and vanilla paste in a mixing bowl until stiff peaks form.
Spread whipping cream on cooled meringue. Using a slotted spoon, top with the strawberry/rhubarb mixture. Don’t put this together until you’re ready to serve or you’ll lose the lovely texture of the meringue.
