Mini pavlovas with rhubarb and vanilla

desserts Spring
Total: 2 hr 10 min. | Active: 40 min.
vegetarian, lactose-free, gluten-free

Did you know that pavlova is much more than just a meringue? Pavlovas are crispy on the outside like meringues, and soft and fluffy on the inside like a marshmallow. Serve with melt-in-the-mouth juicy rhubarb, a little creamy yoghurt and a hint of vanilla to make every mouthful a delicious combination of texture and flavour.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 6 person

Pavlovas
4  fresh egg whites (approx. 130 g)
220 g sugar
2 tsp lemon juice
2 tsp Maizena cornflour
1  vanilla pod, cut lenghtwise, seeds scratched out
Rhubarb
4 stick rhubarb, cut into approx. 2 cm pieces
½ dl maple syrup
1  vanilla pod, cut lenghtwise, seeds scratched out
To serve
300 g *-*
6 tsp raspberry jam

How it's done

Pavlovas

Beat the egg whites until stiff. Add half of the sugar and continue beating until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff. Whisk in the lemon juice, cornflour and vanilla seeds. Divide the mixture into 6 portions, spread in circles (approx. 8 cm in diameter) on a baking tray lined with baking paper. Smooth the tops with a knife, make a well in each with a tablespoon and pull the edges upwards slightly with a spatula.

To bake/dry

Approx. 10 mins. in an oven preheated to 120°C (convection). Turn the oven down to 100°C and allow the pavlovas to dry for approx. 50 mins. Then switch the oven off and leave the pavlovas to cool in the oven with the door open.

Rhubarb

Place the rhubarb in an ovenproof dish. Combine the maple syrup and vanilla seeds, add and mix.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the rhubarb and allow to cool slightly.

To serve

Carefully deepen the wells in the pavlovas and fill with coconut milk yoghurt. Top with raspberry jam and rhubarb.

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