The Goods

Recipe: Easter Pavlova

Have you always dreamed of making a dessert named after a Russian ballerina? Shahir is turning your daydreams into reality with this Easter Pavlova with Lemon and Rhubarb.

Have you always dreamed of making a dessert named after a Russian ballerina? Shahir is turning your daydreams into reality with this Easter Pavlova with Lemon and Rhubarb.

Ingredients

Meringue:

  • 8 large egg whites, room temperature
  • Large pinch of salt
  • ½ tsp cream of tartar
  • 2 cups superfine sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract

Meyer lemon curd:

  • 8 egg yolks
  • 1 cup sugar
  • Zest and juice of 4 meyer lemons, divided (should be equal to about ⅔ cup juice)
  • ½ cup (1 stick) unsalted butter, cubed
  • Pinch of salt

Rhubarb compote:

  • 1 lb rhubarb
  • ½ cup maple syrup
  • Pinch of salt
  • ½ cup water

Assembly:

  • 1 pint raspberries
  • Fresh mint, for garnish

Preparation

Meyer lemon curd:

In a medium heavy bottomed saucepan, whisk together the egg yolks, sugar, lemon zest and ½ cup lemon juice. Switch to a spatula and heat over medium heat, stirring constantly and making sure to scrape the bottom of the pan to prevent scorching.

When curd is thick enough to coat the back of a spoon, Mix in the butter and salt. Stir until butter is melted, and then strain curd through a fine mesh strainer. Stir in remaining lemon juice, and cover with plastic wrap pressed directly onto the surface of the curd. Chill in refrigerator at least 2 hours, or overnight.

Meringue:

Preheat the oven to 200F. Draw two 9-inch circles on a piece of parchment paper that will fit on a sheet pan, using a 9-inch plate as a guide, then turn the paper over so the circle is on the bottom.

Place the egg whites, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on medium speed until foamy. Increase the speed to high, and gradually add the sugar and beat until it makes stiff, shiny peaks, about 2 minutes.

Add vanilla and sift cornstarch over meringue and gently fold in. Divide the meringue in half in the bowl with a spatula. Divide the meringue between the two circles on the parchment paper and smooth it within the circles.

Bake for 1 ½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour.

Rhubarb compote:

Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, reduce heat to low and cook, stirring constantly until compote is thickened, 15-20 minutes. Set aside to cool.  

**To a have spring-themed replacement for cranberry sauce, make a double batch of the compote and serve alongside your roast turkey.

Assembly:

On cake stand or serving platter, place a dollop of lemon curd in the centre. Place 1 meringue on top. Spread with half of lemon curd and rhubarb compote. Top with remaining meringue, curd and compote. Garnish with raspberries and mint.

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