Stunning Rhubarb Pistachio Pavlova with Orange-Infused Syrup
A delicate pistachio meringue layered with whipped cream and tangy stewed rhubarb, finished with crunchy pistachios and a sweet-tart orange syrup.
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Cooking tools:
- Stand mixer
- Microplane
- Saucepan
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Slotted spoon
- Spatula
- Baking sheet
- Parchment paper
- Measuring spoon
Ingredients
- 4 Large egg whites (at room temperature)
- 250 grams (1.25 cups) Fine white sugar
- 140 grams (1.2 cups) Ground pistachios
- 500 grams (4 cups) Forced rhubarb
- 75 grams (2.65 oz) Granulated white sugar
- 1 Orange (juice and zest)
- 800 ml (3.3 cups) Heavy cream (double cream)
- 50 grams (1.75 oz) pistachio nuts
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