Mini Pavlova with rhubarb and pistachios

A seasonal twist on pavlova – crisp on the outside, marshmallow-soft inside, topped with whipped cream, roasted rhubarb, and crunchy pistachios. You can make one large dessert, but mini portions look especially charming. The rhubarb is roasted beforehand to soften it, and the resulting syrup is used to drizzle over the dessert. And of course, pistachios are essential here! A beautiful balance of sweet and tangy flavours.

Makes 6 mini pavlovas.

Ingredients for the meringue:

• 6 egg whites
• a pinch of salt
• 300 g caster sugar
• 1½ teaspoons cornflour or potato starch
• 1½ teaspoons white wine vinegar or lemon juice

Beat the egg whites with salt until stiff. Gradually add the sugar, spoon by spoon, beating until glossy and firm. Add vinegar or lemon juice and beat briefly. Gently fold in the starch.

Line a large baking tray with baking paper. Draw 6 circles (about 10 cm each) and spoon the meringue onto them, shaping evenly.

Preheat the oven to 150°C. Place the meringues in the oven, then after 2 minutes reduce the temperature to 120°C and bake for about 75–90 minutes. The meringues should be lightly golden and may crack slightly. They should feel dry and crisp on the outside, while remaining soft and marshmallow-like inside. If needed, extend the baking time. Turn off the oven, leave the door slightly ajar, and allow the meringues to cool completely inside.

Ingredients for roasted rhubarb:

• 500 g rhubarb, cut into 2 cm pieces
• 1 teaspoon lemon juice
• 60 g sugar

Mix all ingredients and place in an ovenproof dish. Bake at 180°C for about 20 minutes until just tender (it should hold its shape). Drain through a sieve, reserving the syrup. Cool completely.

Additionally:

• 400 ml double cream, chilled
• 60 g pistachios, chopped (unsalted)

Whip the cream until soft peaks form.

Assembly:

Top each cooled meringue with whipped cream, roasted rhubarb, and chopped pistachios. Drizzle with the reserved rhubarb syrup. Serve immediately.

Enjoy!