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Strawberry-Rhubarb Rolled Pavlova
Credit:
Kate Sears
Recipe Summary
prep: 20 mins
total: 1 hr 35 mins
Yield: Serves 10 to 12
Ingredients
Pavlova
Unsalted butter, softened, for brushing
5 large egg whites
Pinch of kosher salt (we use Diamond Crystal)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
Confectioners’ sugar, for dusting
Filling
1 cup Rhubarb-Raspberry Jam
1 cup sliced strawberries, plus 1 cup whole or halved, for serving
3/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
Gallery
Strawberry-Rhubarb Rolled Pavlova
Credit:
Kate Sears
Recipe Summary
prep: 20 mins
total: 1 hr 35 mins
Yield: Serves 10 to 12
Gallery
Strawberry-Rhubarb Rolled Pavlova
Credit:
Kate Sears
Strawberry-Rhubarb Rolled Pavlova
Credit:
Kate Sears
Strawberry-Rhubarb Rolled Pavlova
Recipe Summary
prep: 20 mins
total: 1 hr 35 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 20 mins
total: 1 hr 35 mins
Yield: Serves 10 to 12
prep: 20 mins
total: 1 hr 35 mins
prep:
20 mins
total:
1 hr 35 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
Unsalted butter, softened, for brushing
5 large egg whites
Pinch of kosher salt (we use Diamond Crystal)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
Confectioners’ sugar, for dusting
1 cup Rhubarb-Raspberry Jam
1 cup sliced strawberries, plus 1 cup whole or halved, for serving
3/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
Directions
Pavlova: Preheat oven to 400°F. Brush a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan) with butter. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk egg whites with salt on medium-high speed until soft peaks form, about 2 minutes.
Continue whisking, gradually adding granulated sugar, until fully combined and stiff, glossy peaks form, 7 to 9 minutes more. Beat in vanilla, then cornstarch and vinegar. Spread mixture evenly into prepared sheet.
Reduce oven temperature to 375°F and bake until pavlova puffs and collapses slightly, and turns golden brown and crisp on top, about 30 minutes. Remove from oven; let cool on sheet on a wire rack 5 minutes. Lightly dust top with confectioners’ sugar. Turn out onto wire rack lined with a new piece of parchment, then peel off baked parchment and let cool 20 minutes more.
Filling: Spread jam evenly over pavlova, leaving a 1/2-inch border. Top with sliced strawberries in a single layer. Beat cream on medium-high speed to stiff peaks, then spread evenly over berries. Starting from one long end, roll up pavlova to form a tight log (lift with parchment from rack to make rolling easier), and place on a serving platter, seam-side down. If not serving immediately, refrigerate, wrapped in parchment, up to 1 day.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Strawberry-Rhubarb Rolled Pavlova
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Strawberry-Rhubarb Rolled Pavlova
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
