Who doesn’t love pavlova? You probably remember I am no stranger to this party. Meringue has always been in my top three favourite desserts. I have written many times on my meringue making secrets so if you need more tips please hop on this link.
When I ask friends what dessert they want me to make – you can be almost sure pavlova will be on their wishlist. I had an idea for rhubarb poached in pomegranate juice with rosemary and decided to merge it with fresh strawberries, cream and meringue. And yes it tastes as delicious as it sounds. Ready?
Recipe for a perfect pavlova- with poached rhubarb and strawberries
6 egg whites
330 g caster sugar
1 t vanilla extract
1 t apple vinegar
1T corn starch
4 sticks rhubarb
2 cups pomegranate juice
1 cup sugar
5 7 cm rosemary sticks
2 cups hulled strawberries
1 cup 30% cream
Preheat your oven(no fan) to 150C/302F. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar by tablespoon, mix, and add another. Mix for good 10 minutes until stiff and glossy and holds shape. Add vanilla extract and vinegar. Mix for a sec until combined. Add corn starch a quickly mix in. Put meringue mixture on a baking paper and form the shape you want it to bake in. Put in the oven and immediately turn the temperature down to 120C/248F. Let them bake for an hour and a half and then leave it in the turned off oven to dry and cool.
Poaching rhubarb: In a sauce pan mix pomegranate juice and sugar- boil. Reduce heat to minimum and add rhubarb cut into 2-3 cm parts. Add rosemary. Poach for 5 minutes. Let cool in the liquid.
Beat the cream until it’s thick.
To serve: Put cream on the pavlova and decorate with poached rhubarb, strawberries and maybe some pansies. They look so pretty. Bon appetit!
Side note: I used poaching liquid for drinks- I tried it with prosecco and bacardi rum plus sparkling water. Oh yes!