Ingredients
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Meringue
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4 large Egg White
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1 cup (200 g) Sugar
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1 teaspoon Cornstarch
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½ teaspoon Apple Cider Vinegar
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¼ teaspoon Kosher Salt
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1 cup (100 g) unsweetened shredded Coconut
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To assemble
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2 cups (472 ml) Heavy Cream
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1 recipe Slow-Cooked Rhubarb
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3 Blood Oranges
Directions
Steps
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1
Done
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Make the MeringuePosition a rack in the center of your oven and preheat the oven to 250°F. Line a baking sheet with parchment paper. |
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2
Done
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In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form, about 3 minutes. With the mixer running on medium speed, slowly rain in the sugar about 1 tablespoon at a time. It may seem like an arduous task to add the sugar in at such a slow pace, but this intentional act allows time for the sugar to dissolve into the egg whites, giving the meringue an even structure. Once all the sugar is in, add the cornstarch, vinegar, and salt and increase the speed to medium-high. Beat until silky stiff peaks form, about 5 minutes more. |
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3
Done
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Spoon the meringue onto the prepared baking sheet and use a spatula to shape it into a rustic circle about 9 inches across. Use the back of a spoon to pull the edge of the circle up in swoops, creating an outer rim of meringue. Sprinkle the edge of the meringue with ½ cup of the coconut. |
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4
Done
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Bake for 1 hour, or until firm and dry to the touch. Turn off the oven and prop the door open (you can use a wooden spoon if need be). Allow the pavlova to cool completely in the oven, about 1 hour. |
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5
Done
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Assemble the PavlovaIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium speed until you have smooth, soft peaks, about 2 minutes. Remove the bowl from the machine and manually whisk the cream 2 or 3 more times to create pronounced peaks. |
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6
Done
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Lay the meringue base on a large cake plate. Scoop three-quarters of the whipped cream on top of the meringue and spread it around with the back of a spoon. Arrange half the cooked rhubarb and blood orange segments all over the cream. Dollop the remaining whipped cream on top and add the rest of the fruit. Sprinkle the pavlova with the remaining ½ cup coconut. |
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7
Done
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This dessert is best served chilled and eaten the same day, but it can be prepared a few hours in advance and kept in the fridge. Alternately you can prepare each element of the pavlova and store them separately up to 1 day in advance. |
