← All recipes

🍰 Crispy Pavlova with Rhubarb and Strawberries

672 kcal · 30 min · 4 servings

Crispy Pavlova with Rhubarb and Strawberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Separate the eggs and use the yolks for another purpose.
  3. 3. Cut a lemon in half and squeeze out the juice.
  4. 4. Whisk the egg whites with a pinch of salt in a bowl for about 10 minutes until stiff peaks form.
  5. 5. Gradually stir in the powdered sugar into the egg whites.
  6. 6. Gently fold in the starch and the lemon juice into the mixture.
  7. 7. Spoon the egg white mixture onto a baking sheet lined with baking paper in a circular shape.
  8. 8. Form an irregular border around the mixture.
  9. 9. Place the Pavlova in the oven.
  10. 10. Immediately reduce the oven temperature to 120 degrees Celsius.
  11. 11. Bake the Pavlova for about 60 minutes until light and crispy.
  12. 12. Wash the rhubarb and peel it.
  13. 13. Cut the rhubarb into small pieces.
  14. 14. Heat the jam in a pot over medium heat for about 2 minutes until it boils.
  15. 15. Add the rhubarb pieces to the jam.
  16. 16. Cook the rhubarb until soft for approx. 7 minutes.
  17. 17. Let the rhubarb mixture cool down.
  18. 18. Let the baked Pavlova cool down completely.
  19. 19. Carefully peel the Pavlova off the baking paper.
  20. 20. Place the Pavlova on a serving plate.
  21. 21. Wash the strawberries and remove the green tops.
  22. 22. Halve the strawberries.
  23. 23. Wash the mint and dry it.
  24. 24. Pluck the mint leaves from the stems.
  25. 25. Whip the cream with cream stabilizer and vanilla sugar until stiff.
  26. 26. Fold the cooled rhubarb mixture into the whipped cream.
  27. 27. Spread the rhubarb cream evenly over the Pavlova.
  28. 28. Decorate the Pavlova with the fresh strawberries and mint leaves.
  29. 29. Serve the rhubarb strawberry Pavlova.

Nutrition per serving