Fine Cooking Magazine - November/December 2020

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 onhow 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.

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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汤匙。覆盆子醋

For the roasted rhubarb and raspberry topping

1/4 cup light-bodied red wine
1/4杯砂糖
1/2 vanilla bean, split
1茶匙玉米淀粉
1/4茶匙。地面肉桂
Kosher salt
11盎司。大黄（约3个大茎），洗净，修剪并切成1英寸的碎片
3 6盎司。集装箱新鲜的覆盆子（约3杯）

对于鲜奶油

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

Preparation

Make the pavlova shell

在th机架位置e 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.
将蛋白甜饼倒入羊皮纸圆的中心，并散布以填充圆圈。使用勺子的背面或小偏移刮刀平滑蛋白甜饼的顶部和侧面，使中心略微凹入。
将蛋白甜饼转移到烤箱中并烘烤，直到略微吹来，表面略微褐色和干燥，在烘烤的一半旋转，约1-1/2小时。关闭烤箱，让Pavlova在烤箱中冷却至室温，至少45分钟或过夜。

制作烤大黄和覆盆子浇头

在th机架位置e 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.

做鲜奶油

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.