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Pavlova with Red-Wine-Roasted Rhubarb and Raspberries

Scott Phillips

Servings: 8 to 10

Crisp on the outside and chewy on the inside, the pavlova shell is a classic frothy meringue. You can make it ahead and store it, completely cooled, in an airtight container for up to 3 days. Get some indispensable tips on how to make meringues. When it comes to pricey vanilla beans, Chef Gand reuses them in other recipes—she simply rinses them and pats them dry.


For the pavlova shell

  • 4 large egg whites, at room temperature
  • 1/8 tsp. cream of tartar
  • 1 cup granulated sugar
  • 1-1/2 tsp. cornstarch
  • Finely ground sea salt
  • 1/2 tsp. pure vanilla extract
  • 1 Tbs. raspberry vinegar

For the roasted rhubarb and raspberry topping

  • 1/4 cup light-bodied red wine
  • 1/4 cup granulated sugar
  • 1/2 vanilla bean, split
  • 1 tsp. cornstarch
  • 1/4 tsp. ground cinnamon
  • Kosher salt
  • 11 oz. rhubarb (about 3 large stalks), washed, trimmed, and cut into 1-inch pieces
  • 3 6-oz. containers fresh raspberries (about 3 cups)

For the whipped cream

  • 1-1/4 cups heavy cream
  • 2 Tbs. confectioners’ sugar
  • Edible flowers for garnish (optional)


Make the pavlova shell

  • Position a rack in the center of the oven and heat the oven to 250°F.
  • Line a baking sheet with parchment. Draw an 8-inch circle in the center of the parchment and then turn the paper over (you’ll still see the circle).
  • In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed until foamy, about 1 minute. Sift together the sugar, cornstarch, and a pinch of salt. With the mixer running, gradually add the dry ingredients 1 Tbs. at a time to the egg whites until completely incorporated. Add the vanilla extract and vinegar and continue beating on high speed until stiff, smooth, glossy peaks form, scraping down the bowl occasionally, about 8 minutes more. Test to see if the sugar is fully dissolved by rubbing a bit of the meringue between your thumb and index finger. The mixture should feel smooth and grit free.
  • Spoon the meringue into the center of the parchment circle and spread to fill the circle. Use the back of the spoon or a small offset spatula to smooth the top and sides of the meringue, making the center slightly concave.
  • Transfer the meringue to the oven and bake until it has puffed slightly and the surface is lightly browned and dry, rotating halfway through baking, about 1-1/2 hours. Turn the oven off and let the pavlova cool in the oven to room temperature, at least 45 minutes, or up to overnight.

Make the roasted rhubarb and raspberry topping

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • In an 8×8-inch baking dish, combine the wine, sugar, vanilla bean, cornstarch, cinnamon, and a pinch of salt until dissolved. Add the rhubarb, toss to coat, and roast until tender, about 25 minutes. Remove from the oven and let cool completely. Discard the vanilla bean. Add the raspberries to the roasted rhubarb and gently fold with a spatula to combine.

Make the whipped cream

  • In a medium chilled bowl, whisk together the heavy cream and the sugar until medium-stiff peaks form.
  • To serve, place the meringue on a cake stand. Spoon the cream onto the center of the meringue. Top with the rhubarb-raspberry mixture and garnish with the edible flowers, if using.


Recipe adapted from Moveable Feast with Fine Cooking.


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