Pavlova with Rhubarb and Strawberry Filling
recipe

A delicious meringue cake that perfectly combines sweet and tart flavors. This version features a soft rhubarb puree and fresh strawberries.
Preparation Time: 1 hour
Serving Size: 8 servings

Ingredients:

- 4 egg whites
- 1 cup sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 cup heavy cream
- 7 oz cream cheese
- 10.5 oz rhubarb
- 1 cup water
- 2 tbsp sugar (for cooking rhubarb)
- Fresh strawberries for garnish

Instructions:

1. Preheat the oven to 250°F (120°C). Grease a baking sheet and line it with parchment paper.
2. In a bowl, beat the egg whites until they start to foam. Gradually add the sugar while continuing to beat until the mixture is glossy and forms stiff peaks.
3. Gently fold in the cornstarch and white vinegar.
4. Shape the meringue mixture into two round bases on the parchment paper.
5. Bake the meringue bases in the oven for about 1 hour until they are firm and slightly browned. Let them cool.
6. In a pot, cook the chopped rhubarb in water and sugar for about 10-15 minutes until soft. Blend with an immersion blender until smooth.
7. Whip the heavy cream and cream cheese together until fluffy.
8. Assemble the pavlova: Place one meringue base on a serving plate, spread the rhubarb puree and whipped cream mixture on top. Add fresh strawberries.
9. Place the second meringue base on top and decorate with remaining rhubarb puree and strawberries.
Nutritional Information (per serving):
Calories: 320 kcal
Protein: 4 g
Carbohydrates: 45 g
Fat: 15 g
Sugar: 25 g

Reviews: 4.2 (1918 reviews) ★★★★★ share