Rhubarb Pistachio Pavlova (Print Version)
# Ingredients:
→ Pistachio meringue
01 -
4 Large egg whites (at room temperature)
02 -
250 grams (1.25 cups) Fine white sugar
03 -
140 grams (1.2 cups) Ground pistachios
→ Stewed rhubarb
04 -
500 grams (4 cups) Forced rhubarb
05 -
75 grams (2.65 oz) Granulated white sugar
06 -
1 Orange (juice and zest)
→ Filling
07 -
800 ml (3.3 cups) Heavy cream (double cream)
08 -
50 grams (1.75 oz) pistachio nuts
# Instructions:
01 -
Preheat oven to 150 degrees Celsius/300 degrees Fahrenheit. Cut the rhubarb into 1-inch pieces and place in an oven-proof dish. Sprinkle the sugar over the top, and grate and squeeze over the orange zest/juice.
02 -
Bake rhubarb in the oven for 20 minutes or until it is tender and a knife goes in easily. Remove and allow to cool.
03 -
Turn the oven up to 160 degrees Celsius / 320 degrees Fahrenheit and prepare four baking trays lined with parchment paper.
04 -
Whip egg whites using an electric hand whisk or food processor until they go opaque white and reach stiff peaks. Gradually add the sugar whilst continuing to whisk until it is all incorporated and the meringue mixture is glossy and white.
05 -
Fold in the ground pistachio nuts with a rubber spatula to avoid knocking out too much air.
06 -
Spread round, flat disks of pistachio meringue onto each baking sheet.
07 -
Bake the pistachio pavlova layers in the oven for 20 minutes, then turn the oven off and allow it to cool completely before opening it to allow the meringue to dry out.
08 -
Whip heavy cream until it is thick and gloopy enough to stay still but not stiff, and chop pistachio nuts into small pieces.
09 -
Place a pistachio meringue pavlova layer on a serving platter and spread whipped cream over the top right to the edges. Lay another meringue disk on top, and repeat.
10 -
Use a slotted spoon to place the stewed rhubarb on top of the cream and pistachio pavlova stack and sprinkle with pistachio nuts. Just before serving, pour over the rhubarb syrup/cooking liquid as an extra sauce that tastes delicious with the other flavors.
# Notes:
01 -
For best results, ensure egg whites are completely free of yolk to achieve maximum volume in your meringue.