Tagged "Strawberries"
Delicate rosewater pavlovas with fresh strawberries and rhubarb. Perfect for a divine dessert or casual Eaton mess. Recipe from BakeClub.
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Cooking tools:
- Hand mixer
- Whisk
- Rolling pin
- Pastry brush
- Sifter
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Parchment paper
- Spoon
- Spatula
- Wooden spoon
- Saucepan
- Paring knife
- Chef's knife
- Cutting board
- Baking dish
- Aluminum foil
- Measuring cup
- Measuring spoon
Ingredients
- lime wedges, to serve
- 3 egg whites, at room temperature
- 165g (¾ cup) caster sugar
- 2 teaspoons cornflour, sifted
- 2 teaspoons rosewater
- 500g trimmed rhubarb (about 2 bunches), cut into 6 cm lengths
- 2 x 250g punnets small strawberries, hulled
- 2 vanilla beans, split lengthways
- 150g (⅔ cup) caster sugar
- 125ml (½ cup) thickened cream, whipped to firm peaks
- 130g (½ cup) thick Greek-style natural yoghurt
- 110g (½ cup) caster sugar
- 60ml (¼ cup) water
- 75g unsalted pistachio kernels, toasted
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