Spring Pavlova with Peppery Strawberries and Rhubarb

ICC Pavlova4                 egg whites250gr          berry sugar 1tsp.           vinegar 1 tsp.          cornstarch ½ tsp.         almond extract


  1. With a whisk attachment, beat the sugar and the egg whites until they form stiff shiny peaks in the bowl.
  2. Sprinkle the cornstarch, vinegar, and almond extract over top and fold these ingredients into the meringue.
  3. Fill a large Ziplocs bag with the meringue mixture and then cut one of the corners off.
  4. Squeeze the mixture out onto a lined baking sheet in large circles. You can also use a pastry bag and put a decorative tip on it, giving it more texture and detail.
  5. Pre-heat your oven to 250F, and bake for approx. 2-3 hours, or until each pavlova is dry and hard to the touch.


1 tbsp.        butter, unsalted 150gr.         strawberries, top removed and quartered 100gr.         rhubarb, diced 1 tbsp.        sugar TT              black pepper, freshly ground 10ml           Cointreau or Grand-Marnier 1 tsp.          apricot jam

  1. In a small sauté pan, melt the butter: add the fruits, the sugar and the black pepper.
  2. Cook on medium to high heat until all the water from the fruit is evaporated
  3. Add the apricot jam and the alcohol. Mix well.
  4. Top the coked fruit over the pavlova, sprinkle with chopped mint and serve immediately.