Taking inspiration from our signature Christmas scent, fruity Raspberry & tangy Rhubarb, add a little cheer this holiday season by baking this delicious dessert. With thanks from our friend, Amanda Cordony (@thecordonykitchen).
An easy to make magnificent Raspberry & Rhubarb pavlova is the ultimate show-stopper that will impress guests and brighten up any dinner party this Christmas. Layers of soft gooey meringue is topped with fresh Chantilly cream, sweet raspberry and tangy rhubarb. What more could you ask for?
HERE’S HOW TO CREATE AMANDA CORDONY’S
FESTIVE RASPBERRY & RHUBARB PAVLOVA:
Serves: 8
Prep Time: 25 minutes
Cook time: 1 hour 20 minutes + overnight cooking
Ingredients:
6 egg whites
1½ cups caster sugar
2 teaspoons cornflour
2 teaspoons white vinegar
300ml pure cream
2 teaspoons vanilla bean paste
Topping:
125g raspberries
1 rhubarb bunch
1 tablespoon of sugar
1 orange
Garnish:
Edible flowers
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.
VIOLA! You have created Amanda Cordony’s scrumptious pavlova.
Let the smell of fresh raspberry and rhubarb pavlova continue to linger throughout the evening with our always-on fragrance that will delight guests when you welcome them into your home, place our Raspberry & Rhubarb Liquidless Diffuser Set in your entry way.
@thecordonykitchen