Rhubarb Pavlova

2023. 07. 21.

Today's dessert is a perfect combination of crispy meringue, velvety whipped cream and fresh fruit. Our recipe is also from the Ankarsrum recipe book. Before you get scared because you find making meringue a challenge, see how easy it is to make. Click on this video!

Ingredients for meringue:

4 egg whites

225 g of sugar

1 tablespoon of cornstarch

1 tsp vinegar

Ingredients for the filling:

Whipped cream

Strawberry

Rhubarb curd

Ingredients for rhubarb curd:

600 g of rhubarb

225 g of sugar

1 tablespoon of cornstarch

2 eggs

75 g of butter

Rhubarb curd step by step:

Boil the rhubarb with the sugar, stir until smooth, then strain and pour back into the pan. Now add the eggs and cook over medium heat, stirring constantly, until the batter thickens slightly or until it reaches 80°C.

Now filter the dough, add the cornstarch and mix. Allow to cool slightly before adding the butter. If the mixture turns out to be a thinner curd, remove it from the stove and put it in the fridge for at least 2 hours!

Pavlova step by step:

Set the oven to 80°C, fan and prepare two baking sheets lined with baking paper. Draw a circle on each piece of paper that will make a perfect plate template.

Assemble your ANKARSRUM stand mixer with the whisk.

Beat the egg whites to a stiff foam, then add the sugar and mix it into a shiny meringue dough. Add the cornstarch and vinegar at the end, carefully stirring it into the mixture with a spatula. This video shows the making of meringue perfectly!

Spread the meringue on the baking paper you made as a template.

Bake for about one and a half to two hours, then turn off the oven and let the bases dry in the oven for at least an hour. The meringue can stay in the oven overnight, it will definitely dry out in the morning.

Take the rhubarb curd from the fridge, put half of the curd in a pastry bag.

Slice the strawberries.

Assemble your ANKARSRUM stand mixer with the whisk and whip the cream until foamy.

Carefully remove the meringue base from the baking paper and spread it thinly with the rhubarb curd, then place the sliced ​​strawberries on top.

Place the next sheet on top, spread a thin layer of cream again, then decorate with the rhubarb curd using a pastry bag.

ANKA tip:

The cake can be further decorated with strawberries and fresh, edible flowers.