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Easter Pavlovas with Lemon Whipped Cream and Vanilla-Rhubarb Compote

Course Desserts
Servings 8 people
Calories 220kcal
Author Cheri

Ingredients

Mini Pavlovas

  • 4 large egg whites room temperature
  • 1 cup caster sugar (superfine sugar)
  • 2 teaspoons cornstarch
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla

Lemon Whipped Cream

  • 1 cup whipping cream
  • 1 tablespoon caster sugar (superfine sugar)
  • 4 teaspoons lemon juice
  • 2 teaspoon lemon zest

Vanilla-Rhubarb Compote

  • 3 cups rhubarb chopped
  • 1/3 cup sugar
  • 1/2 vanilla bean split and seeded

Instructions

For the Pavlova

  • Preheat oven to 300º F.
  • Whisk egg whites on medium-high until soft peaks form. With mixer running, slowly add sugar, a little at a time. Whisk until stiff, glossy peaks form (as pictured at the top of the post). Add cornstarch, vinegar and vanilla. Whisk until combined.
  • Line a baking sheet with parchment paper. Using a 1/2 cup measuring cup, spoon mounds of the meringue onto the prepared baking sheet, smoothing it out and forming it into an egg or other desired shape.
  • Place in oven and lower heat to 250º F. Bake for 40-50 minutes, or until the outside is dry to the touch. Shut off heat and allow to cool completely in the oven.
  • Once cool, store in an airtight container until using.
  • To serve: Smack the top with a spoon, fill with Lemon Whipped Cream and Vanilla-Rhubarb Compote.

For the Lemon Whipped Cream

  • Whip cream to soft peaks.
  • Add sugar, lemon juice and lemon zest.
  • Whip just until stiff peaks form.
  • Serve immediately.

For the Vanilla-Rhubarb Compote

  • Place rhubarb and sugar in a medium-sized saucepan. Let sit, stirring occasionally, until sugar has mostly dissolved and rhubarb has started releasing its juices.
  • Add vanilla bean and seeds. Bring mixture to a boil over medium heat. Lower heat and keep mixture at a simmer, stirring often, until rhubarb has softened but the mixture is still chunky.
  • Serve warm or make ahead and serve cold from the refrigerator.

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 41mg | Potassium: 181mg | Fiber: 1g | Sugar: 25g | Vitamin A: 485IU | Vitamin C: 5.4mg | Calcium: 59mg | Iron: 0.1mg