Strawberry-Rhubarb Rolled Pavlova

Name: Strawberry-Rhubarb Rolled Pavlova
Prep time: 20 min
Total time: 95 min
Ingredients: Unsalted butter, softened, for brushing; 5 large egg whites; Pinch of kosher salt (we use Diamond Crystal); 1 cup granulated sugar; 2 teaspoons pure vanilla extract; 2 teaspoons cornstarch; 2 teaspoons distilled white vinegar; Confectioners' sugar, for dusting; 1 cup Rhubarb-Raspberry Jam; 1 cup sliced strawberries, plus 1 cup whole or halved, for serving; 0.75 cup heavy cream; 2 tablespoons granulated sugar; 1 teaspoon fresh lemon juice

4.0

(3)

2 Reviews

By

Sarah Carey

Updated on April 13, 2021

Strawberry-Rhubarb Rolled Pavlova — Photo: Kate Sears

Prep Time:

20 mins

Total Time:

1 hrs 35 mins

Yield:

10 to 12 Serves

At once easy and elegant, this tubular take on a traditional pavlova is the dessert of spring. A voluminous meringue gets spread thinly and baked at a high temperature to render it golden and a little crisp on top. Once cooled, it is rolled up with a homemade rhubarb-raspberry jam, sliced strawberries, and whipped cream.

Ingredients

Pavlova

Unsalted butter, softened, for brushing
5 large egg whites
Pinch of kosher salt (we use Diamond Crystal)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
Confectioners' sugar, for dusting

Filling

1 cup Rhubarb-Raspberry Jam
1 cup sliced strawberries, plus 1 cup whole or halved, for serving
¾ cup heavy cream
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice

Directions

Pavlova: Preheat oven to 400°F. Brush a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan) with butter. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk egg whites with salt on medium-high speed until soft peaks form, about 2 minutes.
Continue whisking, gradually adding granulated sugar, until fully combined and stiff, glossy peaks form, 7 to 9 minutes more. Beat in vanilla, then cornstarch and vinegar. Spread mixture evenly into prepared sheet.
Reduce oven temperature to 375°F and bake until pavlova puffs and collapses slightly, and turns golden brown and crisp on top, about 30 minutes. Remove from oven; let cool on sheet on a wire rack 5 minutes. Lightly dust top with confectioners' sugar. Turn out onto wire rack lined with a new piece of parchment, then peel off baked parchment and let cool 20 minutes more.
Filling: Spread jam evenly over pavlova, leaving a 1/2-inch border. Top with sliced strawberries in a single layer. Beat cream on medium-high speed to stiff peaks, then spread evenly over berries. Starting from one long end, roll up pavlova to form a tight log (lift with parchment from rack to make rolling easier), and place on a serving platter, seam-side down. If not serving immediately, refrigerate, wrapped in parchment, up to 1 day.