Pavlova with Rhubarb, Strawberries, and Fresh Cream

Name: Pavlova with Rhubarb, Strawberries, and Fresh Cream
Ingredients: 5 large egg whites or 4 extra-large egg whites, brought to room temperature; 1 cup superfine sugar; 1 teaspoon distilled white vinegar; ½ teaspoon vanilla extract; ⅛ teaspoon fine sea salt; 8 teaspoons cornstarch; 3 tablespoons Amaretto or Drambuie liqueur; 3 tablespoons Amaretto or Drambuie liqueur; 3 tablespoons honey; ¾ cup sliced rhubarb (about 2 medium-size stalks, cut into 1-inch slices); ¾ cup sliced rhubarb (about 2 medium-size stalks, cut into 1-inch slices); 1 cup strawberries, hulled and halved; 1 cup whipping cream; 1 teaspoon almond extract; 1 tablespoon powdered sugar; 2 tablespoons chopped pistachios

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Ingredients

5 large egg whites or 4 extra-large egg whites, brought to room temperature
1 cup superfine sugar

Dessert
Vegetarian
Gluten-free

Method

Position oven rack in bottom of oven and preheat to 300 degrees. Line a large baking sheet with parchment paper. Using a pencil, draw an 8-inch circle in the middle.

In the bowl of a stand-up electric mixer with whip attachment, beat egg whites, superfine sugar, vinegar, vanill