A recipe with a much debated history (who in Australia or New Zealand invented it in homage to the Russian ballerina Anna Matveïevna Pavlova...?), the airy pavlova is one of those desserts that are perfect for ending a meal on a light and fruity note. Composed of a crunchy and melting meringue, a generous layer of whipped cream and raw and/or cooked fruits, the pavlova never ceases to surprise us by matching the different fruits that mark the seasons. This time, to celebrate spring, rhubarb was an obvious choice, with its tangy taste and texture that literally make us melt!
Ingredients for 8 small pavlovas
Meringue:
-3 egg whites
-the same weight of white sugar as egg whites
Whipped cream :
-20cl full cream 30%.
Rhubarb (poached and stewed):
-500g of rhubarb
-30cl of water
-120g of brown sugar
Presentation:
a few lemon peels
powdered sugar
Preparation of the meringues
1. Preheat oven to 90°C.
2. Separate the egg whites from the yolks (keep the yolks to make mayonnaise, omelets, cakes, pastries...). Weigh the egg whites and the same weight of white sugar. Pour the egg whites into a large bowl.
3. Using an electric mixer, start beating the egg whites until they double in size, become fluffy and begin to stick to the whisk.
4. Gradually add the white sugar and continue to beat vigorously between each addition. Stop beating when the meringue is "tight" and clings to the beaters without falling off.
5. Using a piping bag or a tablespoon, pipe the meringue into a pastry bag and pipe 8 pretty meringue nests (about 8cm in diameter) onto a baking sheet lined with baking paper or silicone foil. If you don't have a piping bag, use 2 tablespoons to make the meringue nests.
6. Slightly hollow out the meringue nests with a spoon, so that you can accommodate the whipped cream and fruit later.
7. Bake for about 1h30 to 2h at 90°C, depending on your oven. Meringues are ready when they release easily and no longer seem soft in the middle.
8. Let cool on a rack.
Preparation of the whipped cream
1. At least 30 minutes before making the whipped cream, place the whisk attachment and the bowl filled with the liquid cream in the freezer.
2. To give yourself the best chance, place the bowl on a block of ice. Whip the cream very quickly from the beginning until it becomes strong and whipped. Be sure to keep an eye on the whipped cream, because if you whip it too hard, it can turn into butter!
3. The whipped cream is ready when it forms a bird's beak at the end of the whisk.
Preparation of the rhubarb
1. Wash the rhubarb stalks well and cut off the ends (and any remaining leaves) with a knife.
2. Cut rhubarb into pieces about 3cm long.
3. Heat 30cl of water and 120g of brown sugar in a saucepan until it boils.
4. Add the rhubarb pieces and let them poach on low heat for 5 to 10 minutes. The pieces of rhubarb are ready when the knife goes into them easily, but be careful, they must hold and not be crushed.
5. Using a skimmer, gently remove the rhubarb pieces and place them on a plate to cool.
6. Return the pan to the heat and let the juice reduce for a few minutes until you have a thicker syrup.
7. Optional: take half of the rhubarb pieces that were set aside, put them in a soup plate and mash them vigorously with a fork, along with 1 or 2 tablespoons of rhubarb syrup. This step provides a second texture of rhubarb for the pavlovas. You can also choose to serve only poached rhubarb pieces, without compote.
Assembly of the pavlovas (at the last moment)
1. Using a piping bag (or two teaspoons), pipe whipped cream onto the meringue nests.
2. Then, carefully place a little rhubarb compote and a few pieces of poached rhubarb on top of the whipped cream.
3. Finish by sprinkling the pavlovas with some lemon zest and powdered sugar. Serve the syrup on the side.
Enjoy!
The tips in more
- To save time on the day, don't hesitate to prepare the meringues the day before. Keep them in an airtight box at room temperature.
- To give yourself the best chance of success, use eggs stored at room temperature and a good mixer.
- For even more deliciousness, you can add a little mascarpone to the whipped cream, as well as lemon zest or vanilla.
- Don't hesitate to make these little pavlovas with other fruits, depending on the season (strawberries, raspberries, passion fruit, citrus, caramelized apples...).