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Mini pink pavlovas with rhubarb and raspberries recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulgent mini pink pavlovas with tangy rhubarb and sweet raspberries, topped with a creamy dollop. A dessert worth waiting for!
Ingredients:
  • 2 Free Range Egg whites
  • 110g caster sugar
  • Pink liquid food colouring
  • 3 rhubarb stems
  • 55g caster sugar
  • 60ml orange juice
  • 300ml thickened cream
  • 12.00 gm icing sugar mixture
  • 1 tsp vanilla bean paste
  • 80g raspberries, coarsely torn
  • Mint leaves, shredded if desired, to serve
Instructions:
  • Preheat your oven to a gentle 100°C and line 2 baking trays with baking paper.
  • Using an electric mixer, whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition until the sugar dissolves completely. Mix in 1-2 drops of food coloring until evenly combined. Transfer the mixture to a piping bag with a 5mm fluted nozzle and pipe 4cm-round nests onto lined trays.
  • Bake for 1 hour, swapping trays halfway, until dry to the touch. Turn off oven and leave meringues inside with door ajar to cool completely for 1 hour.
  • Cut 2 rhubarb stems into 5mm pieces using a large sharp knife. Keep them in a bowl. Then, chop the remaining rhubarb stem coarsely and combine with extra sugar, orange juice, and 2 tbs water in a small saucepan. Cook over medium heat for 5-7 mins until the sugar dissolves and rhubarb is tender. Strain the mixture through a sieve into a bowl, discarding solids. Return the rhubarb syrup to the pan, add the reserved chopped rhubarb, and simmer gently. Chill in the fridge for 30 mins before serving.
  • Whip cream, icing sugar, and vanilla with an electric mixer in a medium bowl until soft peaks form.
  • Arrange the nests on a beautiful platter. Drizzle the luscious cream mixture over the nests. Finish with the flavorful rhubarb mixture, fresh raspberries, and a sprig of mint. Serve promptly for the ultimate enjoyment.

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