80 g egg whites 160 g sugar 150 ml of fat cream ( (35proc.) 3 stalks of rhubarb 2-3 tablespoons of brown sugar A handful of strawberries Half vanilla pod A spoon of amaretto liqueur
Preheat oven to 110 C degrees. Put the egg whites and sugar in a mixer and beat the rigid mass. Line your baking tray with greaseproof paper. Spoon onto the greaseproof paper in mini-pavlovas of your desired shape and bake it for about 1-2 hours. Even though the baking time depends a lot on the size of the mini-pavlovas, it’s important they dry completely before taken out. Peel the rhubarb stalks. Cut the rhubarb stalks into large pieces of 3 to 4 cm. Divide Strawberries into several parts. Be bold to experiment with other types of berries or fruits, i.e. caramelized pears or apples as well as nuts. Place the rhubarb in a saucepan, add sugar with vanilla seeds and cook stirring until the rhubarb is tender and caramelized. Be cautious not to overheat so that the mass does not translate into a porridge. When the rhubarb slices are tender, it’s time to add sliced strawberries and pour the amaretto liqueur. Remove the saucepan from the heat and leave it to simmer down. In the meantime, beat the stiff cream. Layer mini-pavlovas with caramelized rhubarb and strawberry mass. Be creative, enjoy the process and Bon Appétit!