What is so amazing about pavlova, is that it is a deliciously crunchy, marshmallowy canvas on which you can create any combination of ingredients imaginable. Whatever your garden is providing at that moment, this meringue is ready to showcase.

Nick Korbee is the executive chef at the wildly popular Egg Shop in New York City. I use his recipe for making my meringue, and then I top it with whatever my heart desires.

For this recipe, I am using rhubarb and cherries. Go ahead and make your pavlova first, then while it is cooking in the oven begin to make your topping.

Ingredients

Pavlova Gigantata

1 cup pure cane sugar

1/4 cup packed light brown sugar

1/4 cup potato starch

4 large egg whites, at room temperature

pinch of sea salt

2 tablespoons cold water

2 tablespoons fresh lemon juice

Stewed Rhubarb and Cherry Topping

1 pound rhubarb | trimmed and sliced on the bias into 2-inch pieces

1/4 cup water

3/4 cup sugar

2 cups cherries | pitted

1 teaspoon fresh lemon juice

Directions for the Pavlova

For the directions to make your pavlova, head over to Hobby Farms where Chef Korbee shared his recipe.

VIEW THE INSTRUCTIONS FOR MAKING THE PAVLOVA

Directions for the Rhubarb and Cherry Topping

Step 1

While your pavlova is baking in the oven combine your rhubarb, water, and sugar in a pot on the stovetop. Bring the mixture to a boil, then cover and cook on a low heat for 5 minutes or so, until the rhubarb is tender.

Step 2

When your rhubarb is finished, turn off the stove, add your cherries to the pot and put your lid back on. Let it sit on the stovetop until cool.

Step 3

Once the rhubarb cherry mixture is cool, stir in your lemon juice.

Step 4

Once your pavlova is finished cooking, make sure you wait until the very last minute before serving to top it with your stewed rhubarb and cherries, otherwise, it will go soggy. And we all know from watching the Great British Baking Show that, “No one likes a soggy bottom.”

So just before serving, artistically pile your topping on top of your pavlova. Garnish with mint. Serve. Enjoy.

Egg Shop

I love so many recipes in this book. I highly recommend checking it out. It totally deserves a space on your shelf.