Summer Fruit Pavlova
Ingredients:
Roasted Fruits
1 cup rhubarb and strawberries, mixed
1 tablespoon rum
Honey, to drizzle
Pavlova
6 egg whites
1 2/3 cups caster sugar
Fresh strawberries, for garnish
Fresh blueberries, for garnish
Raspberry coulis, for drizzling
Chantilly Cream
2 1/2 cups heavy cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
Instructions:
Roasted Fruits
Preheat your oven to 350°F (175°C).
Cut rhubarb into 1” pieces and leave the strawberries whole, removing leaves and stalks.
Place the fruits in a heatproof bowl, add honey and rum, and roast for 10-15 minutes. Reserve the syrup for later.
Pavlova
Preheat your oven to 250°F (120°C).
Whisk egg whites in a stand mixer until soft peaks form. Gradually add sugar, whisking well until dissolved.
Draw an 8” circle on baking paper and dollop the meringue inside, making a cavity on top.
Shape the dome by smoothing a palette knife from the base upwards.
Bake for 2.5-3 hours. Leave in the oven to cool completely.
Chantilly Cream
Whisk the heavy cream, icing sugar, and vanilla together until soft peaks form.
Assembly
Place the cooled pavlova on a serving plate.
Dollop Chantilly cream into the cavity and top with roasted fruits.
Add fresh fruits and drizzle with raspberry coulis and reserved syrup.
Garnish with more fresh fruit and edible flowers.
