| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup sugar (100 grams)
- 1/2 teaspoon cornstarch (1.25 grams)
- 2 egg whites (70 grams)
- 1/4 teaspoon kosher salt (1 gram)
- 1/2 teaspoon vanilla extract (2.5 milliliters)
- 1 cup quartered strawberries
- 1 cup chopped rhubarb
- 2 tablespoons dry white wine or water (30 milliliters)
- 1/4 cup plus 1 tablespoon granulated sugar, divided (50 grams plus 12.5 grams)
- 1 cup 35% cream (250 milliliters)
- 1 teaspoon vanilla extract (5 milliliters)
- 2 tablespoons toasted slivered almonds
Instructions
- For the meringues: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper.
- In a small bowl, stir together the sugar and cornstarch and set aside.
- Wipe a metal, glass or ceramic bowl out with paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture.
- Whip in the vanilla. Using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each.
- Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes.
- For the toppings: Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and 1/4 cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes, or until the fruit starts to break down and becomes jammy. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble.
- Just before serving, whip the cream with remaining 1 tablespoon sugar and the vanilla. To serve, dollop whipped cream in the center of each pavlova and top with the fruit and a scattering of toasted almonds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 437 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 5 g |
| Cholesterol | 71 mg |
| Sodium | 146 mg |
Reviews
Loved it! I was not able to make the well in the center but it was still fluffy/chewy inside and crunchy on the outside. Used a cherry/strawberry topping since that’s what I had on hand. I let the egg whites come to room temp as others suggested. Some also suggested using a glass or metal bowl, which is also what Mary used during the video. I did not and that may be the reason I did not get the softer peaks during the beating phase… Still loved the final results and will definitely try again.
Delicious!
So fabulous! I made six smaller ones instead of four, but still needed to cook almost the same amount of time. Important to have the eggs at room temperature. Fantastic Spring-Summer dessert.
Made this a few weeks ago. I was surprised at how easy it was. Impressive as well as delicious dessert!
I’ve tried this 3 times following the directions as closely as possible but every time I wind up with a soupy mess, not stiff peaks… what am I doing wrong? Should the eggs be at room temperature? It doesn’t say that in the recipe… should it be powdered sugar instead of granulated? I don’t understand why it’s not coming together for me… I don’t want to rate the recipe down because I don’t know where the problem lies with me or the recipe or an issue with one of my ingredients?
Amazing, easy and a light dessert. I made it as is and we loved it!
Turned out perfect. Did not have rhubarb but was still delicious with just strawberries
The show is great and so is this dessert recipe. I went with strawberries and blueberries. When I make it again I’ll cook the meringue maybe 10 minutes longer to make it a bit more crisp, and cutdown on the sugar a bit. It was great but a lot.
I made this a few weeks ago and my mother licked her plate. I’m not a dessert person, and I thought it was amazing. It requires minimal effort and you get maximum deliciousness. I’m making it again tonight.
FABULOUS!! My wife saw this Mini Strawberry Rhubarb Pavlovas recipe on a recent show and made them for last night’s dessert. Out-Of-Sight!! We’re coming up on our 50th and I told her that when we observe our 50th Anniv “Date Night” (which we WILL do), we absolutely MUST have these for dessert. Thank You Very VERY Much, Ms. Berg.