Pavlova with Rosemary Poached Rhubarb, Mango + Passionfruit

Pavlova is one of my favourite things, so naturally it is the dessert I opt for when I’m feeling particularly happy or when I’m in need of something to haul me out of the doldrums brought about by a bad day, a creative block or something as silly as burning my coffee in the morning – yes, I do believe that the frustration of burnt coffee warrants an afternoon of pavlova baking and eating, although I do recommend that this activity is undertaken with at least one other person.

In this case, this Pavlova was created in honor of a happy celebration. Last week my co-founder, Sam, and I launched the new and improved Tucker website, and I couldn’t be more excited and touched by the response we have had so far. A big thank you to all of those who have checked out the site so far. We have lots more planned for this year so stay tuned and get cooking!

You’ll need

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FOR THE MERINGUE

4 egg whites, at room temperature
¼ tsp sea salt
230 g (1¼ cups) caster sugar
2 tsp cornflour
1 tsp white wine vinegar
½ tsp vanilla extract

FOR THE RHUBARB

180 g (¾ cup) caster sugar
250 ml (1 cup) water
2 springs rosemary
1 long orange peel
450 g (1 bunch) rhubarb, cut into 5cm batons

TO SERVE 

300 ml thickened cream
½ tsp vanilla extract
Juice and seeds of 2 passionfruit
1-2 mangoes, pitted and sliced

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FOR THE MERINGUE

  1. Preheat oven to 140C.
  2. In a clean, dry bowl, beat egg whites and sea salt until soft peaks form and they start to look foamy.
  3. Gradually add sugar, a few tablespoons at a time, beating well after each addition, until meringue is thick and glossy. A good test to see if the mixture has been beaten enough is to rub some of the meringue between your thumb and forefinger. If you can feel the sugar granules, continue to whisk until the sugar has dissolved and the meringue is smooth.
  4. Add cornflour, vinegar and vanilla extract and fold in gently with a metal spoon.
  5. Spread the meringue onto a baking tray lined with a piece of baking paper. Form the meringue into a round disc shape about 20cm wide.
  6. Place in the oven and immediately reduce the oven temperature to 100C.
  7. Bake for 1 hour 15 minutes.
  8. Turn off the oven and leave the Pavlova in the oven to cool for 2-3 hours before opening.
  9. Remove from oven and allow to completely cool until serving.

FOR THE RHUBARB

  1. Combine sugar, rosemary, peel, and water in a saucepan over medium heat, stir until sugar dissolves.
  2. Increase heat to high, bring to the boil.
  3. Reduce heat and gently simmer for 8 minutes (to infuse), add rhubarb and cook until soft (approx. 1 minute). Remove from the heat and set aside to cool.

TO SERVE:

  1. Whisk cream and vanilla until soft peaks form.
  2. Spoon cream on top of the Pavlova, top with mango, rhubarb, and passionfruit. Serve.