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Rhubarb and Pistachio Pavlova

A delicate meringue, crisp on the outside with a marshmallow-like center, topped with whipped cream, coconut flakes, crushed pistachios, and poached rhubarb.

135 min Medium Australiana / Neozelandesa 6 servings
Rhubarb and Pistachio Pavlova

The story behind

The Pavlova is an iconic dessert that celebrates lightness and a balance of textures. In this expanded family version, the sweetness of the meringue is perfectly offset by the tartness of the rhubarb and the nutty crunch of pistachios. The plating is sophisticated and clean, ideal for an elegant table, maintaining a high-end pastry aesthetic with a professional finish.

Instructions

  1. 1
    Preheat the oven to 120°C. Whisk egg whites to stiff peaks and gradually add sugar until the meringue is firm, glossy, and smooth.
  2. 2
    Shape into a large circle or individual nests on parchment paper; bake for 100 minutes until dry to the touch.
  3. 3
    Allow the meringue to cool completely inside the oven with the door slightly ajar to prevent cracking.
  4. 4
    Whip the chilled cream to stiff peaks and spread it over the meringue base.
  5. 5
    Artistically decorate with rhubarb, pistachios, and coconut for a clean and professional presentation.

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