Traditionnaly, Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream.
The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.
In this less traditional version, pavlova is presented as a rolled cake. It is filled with cream, rhubarb, and strawberries. A real treat!
Prep Time: 30 minutes
Bake Time: 25 minutes at 350°F (180°C)
Difficulty: easy
Yield: 1 (11-inch) roulade
Ingredients
For the Pavlova Roulade Batter
- 5 large egg whites
- a pinch of salt
- 3 tablespoons cold water (1.5 oz or 43 g)
- ½ cup granulated sugar (3.5 oz or 100 g)
- 1 teaspoon apple cider vinegar
For the Rhubarb Filling
- 2 cups fresh or frozen rhubarb, cut into 1-inch long pieces (8 oz or 240 g)
- ½ cup granulated sugar (3.5 oz or 100 g)
- a pinch of salt
For the Whipped Cream Filling
- 1 cup cold heavy whipping cream (8 oz or 2dl)
- 2 tablespoons confectioners’ sugar
Assembly
- some strawberries
Instructions
First, make the pavlova roulade base. Position a rack in the center of the oven and preheat the oven to 350°F (180°C). Line a baking tray with baking paper.
In a stand mixer fitted with the whisk attachment, combine the egg whites, and salt. Whisk on medium-high speed until medium peaks form, about 3 minutes.
Reduce the mixer to medium-low and drizzle in the water. Slowly sprinkle in the sugar, one heaping spoonful at a time (this may take 1 to 2 minutes). Increase the mixer to medium-high and whisk until stiff, glossy peaks form, about 5 minutes.
Use a rubber spatula to gently fold in the cornstarch, vanilla, and vinegar into the egg whites by hand.
Scrape the batter into the prepared tray and use an offset spatula to spread it evenly and smooth its top.
Bake for 25 minutes, or until the pavlova starts to turn a light caramel color. It will puff considerably as it bakes, but will settle once it is out of the oven. Cool the pavlova completely in its pan on a wire rack while you make the rhubarb filling.
Make the rhubarb filling. In a medium saucepan over low heat, combine the rhubarb, sugar, and salt. Cook, stirring gently, until the juices thicken and the rhubarb becomes very tender, 10 to 15 minutes. Scrape into a glass bowl and cool slightly on a wire rack while you make the whipped cream filling.
Make the whipped cream filling. In a stand mixer fitted with the whisk attachment, combine the cream, and confectioners’ sugar. Whisk on medium-high speed until soft peaks form, about 3 minutes.
Assemble the rhubarb pavlova roulade. Generously dust a sheet of parchment paper with powdered sugar. Invert the pavlova onto the prepared parchment paper and carefully remove the baking paper on which the pavlova was baked.
Cover the cake with half the whipped cream, then top with the rhubarb, and some slices of strawberries.
Using the parchment paper to get started, roll the cake, starting at the short end, into as tight a log as you can manage.
Transfer the log to a serving platter. Loosely cover with plastic wrap and refrigerate for 1 hour.
Top with the remaining whipped cream and slices of strawberries and serve chilled, straight from the fridge.
The rhubarb pavlova roulade will keep in the refrigerator, on its serving platter under a loose sheet of plastic wrap, for up to 3 days.
Inspired from: Hummingbird High
