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Strawberry Rhubarb Pavlova With Elderflower Coconut Cream

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Serves 8 to 10
 

Strawberry Rhubarb Filling With Elderflower Essence

4 cups rhubarb (about 1 lb), cut into ½-inch slices  

½ cup granulated sugar

2 pints medium strawberries, hulled and halved

¼ cup elderflower syrup

1 lemon, juiced
 

In a medium saucepan, combine rhubarb, sugar, and 2 Tbsp water. Cook over medium-low heat, covered, until rhubarb is tender but still holds its shape, about 5 minutes. Transfer to a medium bowl and add strawberries while still warm. Stir in elderflower syrup and lemon juice and allow to cool before assembling cake. It’s best to make the filling a day ahead.

 

Meringue Layers

10 large egg whites, room temperature

1 tsp cream of tartar 

1 Tbsp potato starch

1¾ cups granulated sugar

2 tsp vanilla extract
 

Preheat oven to 300°F. In a clean, dry bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on medium speed until soft peaks form. In a small bowl, stir together potato starch and sugar. With mixer on low speed, gradually add sugar mixture to egg whites, waiting until dissolved before adding each addition. Increase speed to high, and beat for several minutes, until stiff peaks form. Gently fold in vanilla.  

Grease two 8-inch round pans with cooking spray. Divide batter evenly between the two pans. Bake 40 to 50 minutes or until lightly browned. 

 

Coconut Cream

14 oz can full-fat coconut milk, chilled in the refrigerator *(Avoid coconut milk containing guar gum, as this will reduce the amount of air you can whip into the cream.)

½ cup confectioners’ sugar, sifted
 

Remove chilled can from fridge; Do not shake. Carefully spoon off the coconut water from the thickened cream. 

In a chilled bowl of an electric mixture, fitted with the whisk attachment, beat the cream for 7 to 8 minutes, until soft peaks form. Add the sugar and beat 1 more minute, until dissolved.

 

To Assemble Pavlova

Strain fruit from liquid, and reserve sauce. Place sauce into small saucepan over medium heat and reduce by half.

Place one meringue layer on serving plate. Spread half of the whipped coconut cream on the first layer. Arrange fruit over cream. Top with second meringue layer. Repeat with cream and fruit.  Serve with elderflower sauce on the side. 


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