HERE’S HOW TO CREATE AMANDA CORDONY’S
FESTIVE RASPBERRY & RHUBARB PAVLOVA:
Prep Time: 25 minutes
Cook time: 1 hour 20 minutes + overnight cooking
6 egg whites
1½ cups caster sugar
2 teaspoons cornflour
2 teaspoons white vinegar
300ml pure cream
2 teaspoons vanilla bean paste
1 rhubarb bunch
1 tablespoon of sugar
Step 1: Before starting make sure to light our limited edition Raspberry & Rhubarb Scented Soy Candle while whipping up your scrumptious creation.
Step 2: Preheat the oven to 180C fan force. To make the rhubarb, wash and cut into 5cm logs. Place on a lined baking tray. Sprinkle sugar, orange zest, and orange juice over the rhubarb. Bake for 20 minutes. Set aside.
Step 3: With a stand up electric mixer place the egg whites in the clean bowl with a pinch of salt, whisk on high speed until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking until dissolved before adding the next spoon of sugar. Check with your fingertips to make sure sugar is dissolved and not gritty. When the sugar is dissolved you will have a thick glossy texture.
Step 4: In a small dish, mix the cornflour and vinegar together. Continuing to mix egg white mixture at low speed, slowly add cornflour mixture.
Step 5: On the reverse side of a sheet of baking paper, trace a 20-25cm circle. Flip paper over and use to line a baking tray.
Step 6: Using a deep spoon, scoop the meringue and place in the formation of a delicious pretty wreath. Scoop meringue out by tipping upside down and helping meringue out with a smaller spoon. Repeat to continue the meringue wreath around the drawn circle.
Step 7: Reduce temperature to 120C fan force and bake for 1 hour 20 minutes. Leave pavlova in the oven overnight.
Step 8: Beat cream in a free-standing mixer until soft peaks form. Add in vanilla bean paste and slowly combine. Set aside. Spoon whipped cream over the pavlova, top with cooked rhubarb, any leftover rhubarb juices, fresh raspberries and edible flowers. Serve.