Have you ever tried a pavlova? Back in the days we called it only “meringue with something fruity on top” – now it has a name ;P Well – the name exists for quite some time actually, but it just did not get to Southern Germany I guess ;)
Anyways – I have learned that the pavlova has been created by one baker from New Zealand or Australia (that’s not really decided yet) to honor the Russian Prima Ballerina Anna Matwejewna Pawlowa which was touring those two countries in the 1920s.
I also want a dessert to be named after me – do I have to learn to dance for that? I hope not ;)
A pavlova is light and delicious dessert. Light refers to the meringue. In general I would not call it light – with that many sugar and the whipped cream on top… nope, not really. But who cares, right? It’s delicious. That’s all that counts! This pavlova here has a deliciously fruity strawberry rhubarb compote (with a hint of basil!) on top and is finished with whipped cream. Really delicious. I fell in love at first bite – and not only because there is rhubarb involved. I bet you will love it too!
Note: You can relax when making this dessert – meringue and compote can be done up to two days in advance – just store the compote in the fridge and the meringue in an airtight container and you’re good to go and impress your folks (just be careful with the meringue – they tend to break easily).
INGREDIENTS / ZUTATEN
For the meringue:
4 egg whites, room temperature
1/2 tsp. vanilla extract
1 cup (200g) sugar
For the compote:
12.5 oz. (350g) strawberries, chopped
9 oz. (250g) rhubarb, chopped
2 tbsp. honey
1 tbsp. water
3-4 whole basil leaves
For the decoration:
1/2 cup (120g) heavy cream
2 tbsp. confectioner’s sugar
1/4 tsp. vanilla extract
some fresh strawberries
Für das Baiser:
4 Eiweiß, Zimmertemperatur
1/2 TL Vanille Extrakt
200g Zucker
Für das Kompott:
350g Erdbeeren, kleingeschnitten
250g Rhabarber, kleingeschnitten
2 EL Honig
1 EL Wasser
3-4 Basilikumblätter
Für die Dekoration:
120g Sahne
2 EL Puderzucker
1/4 TL Vanille Extrakt
ein paar frische Erdbeeren
DIRECTIONS / ZUBEREITUNG
2. Add egg whites to a large bowl and beat on high speed until soft peaks form. Add vanilla extract and mix. Slowly add the sugar one tablespoon at a time and beat on high speed until stiff peaks form.
3. Place 8 equal amounts of the meringue on the baking sheet with a spoon or spatula. Form little nests with a well in the middle. If you want a less rustic style, transfer the meringue to a piping bag and pipe nests on the baking sheet. Make sure the bottom is a solid circle, so the filling can’t leak out. Bake for 45-50 minutes. Turn off the oven, leave the door closed and let the meringues sit and dry for another hour.
4. For the compote add the chopped rhubarb and 9 oz. (250g) of the chopped strawberries to a sauce pan. Add water, honey and the basil leaves and bring to a boil over medium heat. Let simmer for about 15 minutes – the fruits should be soft and syrupy. Remove from the heat and take out the basil leaves. Add the remaining strawberries and mix. Let cool down completely.
5. Beat the heavy cream on high speed until soft peaks form. Add confectioner’s sugar and vanilla extract and beat until thick and creamy. Do not over beat.
6. Fill each meringue with some of the compote and top with the whipped cream. Garnish with a fresh strawberry and serve immediately.
2. Eiweiß in eine große Schüssel geben und auf höchster Stufe aufschlagen, bis es fast steif ist. Vanille Extrakt zugeben und aufschlagen. Zucker langsam einrieseln lassen und Eischnee auf höchster Stufe steif schlagen.
3. Den Eischnee in 8 geichgroßen Portionen auf das Backblech geben und mit einem Löffel oder Spatel kleine Nester mit einer Vertiefung in der Mitte formen. Sollen die Baiser etwas weniger “rustikal” aussehen, kann man den Eischnee auch in einen Spritzbeutel füllen und die Nester aufspritzen – dabei darauf achten, dass der Boden ohne Löcher ist, damit die Füllung nicht auslaufen kann. Im Ofen für 45-50 Minuten backen. Den Ofen ausschalten und die Baiser für eine weitere Stunde im geschlossenen Ofen trocknen lassen.
4. Für das Kompott den klein geschnittenen Rhabarber und 250g (9 oz.) der Erdbeeren in einen Topf geben. Wasser, Honig und Basilikumblätter zugeben, kurz aufkochen und dann für 15 Minuten leicht köcheln lassen. Die Früchte sollten weichgekocht sein. Vom Herd nehmen und die Basilikumblätter entfernen. Die restlichen Erdbeeren zugeben und unterrühren. Zur Seite stellen und komplett abkühlen lassen.
5. Die Sahne kurz aufschlagen. Puderzucker und Vanille Extrakt zugeben und Sahne steif schlagen. Nicht zu viel mixen.
6. In jedes Baiser etwas Kompott füllen und mit der aufgeschlagenen Sahne und einer frischen Erdbeere garnieren. Sofort servieren.
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Here is a version of the recipe you can print easily.
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Mini Pavlovas with Strawberry Rhubarb Compote
- Prep Time: 60
- Cook Time: 50
- Total Time: 150
- Yield: 8 1x
Ingredients
For the meringue
- 4 egg whites, room temperature
- 1/2 tsp. vanilla extract
- 1 cup (200g) sugar
For the compote
- 12.5 oz. (350g) strawberries, chopped
- 9 oz. (250g) rhubarb, chopped
- 2 tbsp. honey
- 1 tbsp. water
- 3-4 whole basil leaves
For the decoration
- 1/2 cup (120g) heavy cream
- 2 tbsp. confectioner’s sugar
- 1/4 tsp. vanilla extract
- some fresh strawberries
Instructions
- Preheat the oven to 275˚F (135°C). Line a baking sheet with baking parchment and set aside.
- Add egg whites to a large bowl and beat on high speed until soft peaks form. Add vanilla extract and mix. Slowly add the sugar one tablespoon at a time and beat on high speed until stiff peaks form.
- Place 8 equal amounts of the meringue on the baking sheet with a spoon or spatula. Form little nests with a well in the middle. If you want a less rustic style, transfer the meringue to a piping bag and pipe nests on the baking sheet. Make sure the bottom is a solid circle, so the filling can’t leak out. Bake for 45-50 minutes. Turn off the oven, leave the door closed and let the meringues sit and dry for another hour.
- For the compote add the chopped rhubarb and 9 oz. (250g) of the chopped strawberries to a sauce pan. Add water, honey and the basil leaves and bring to a boil over medium heat. Let simmer for about 15 minutes – the fruits should be soft and syrupy. Remove from the heat and take out the basil leaves. Add the remaining strawberries and mix. Let cool down completely.
- Beat the heavy cream on high speed until soft peaks form. Add confectioner’s sugar and vanilla extract and beat until thick and creamy. Do not over beat.
- Fill each meringue with some of the compote and top with the whipped cream. Garnish with a fresh strawberry and serve immediately.
Notes
- Enjoy baking!
I knew you won’t let me down, Marc – and here we go! It’s just the perfect incorporating glorious rhubarb. Love this addition of basil. I often combine it with strawberries but have never paired with rhubarb. Well done!
…. don’t worry about rhubarb – there is even more coming soon :P
Ohhh I love Pavlova, ths looks incredibly delicious, Marc.
I don’t think you have to start dancing but maybe just create something incredibly awesome? ;)
Super yummy. :) Oh an I love rhuuubarb. <3
thxs – nice to hear that form someone that creates all that great looking stuff herself on her blog :)
LG
Marc