To make the meringue:
1. Position the rack in the bottom of the oven and preheat the oven to 300°F. Line 1 large baking sheet with parchment paper and draw an 8-inch circle.
2. In the bowl of an electric stand mixer fitted with a whisk attachment, beat the egg whites, sugar, vinegar, vanilla, and salt on medium-high speed (#6) for about 18 minutes, or until firm peaks form. Sift the cornstarch into the meringue and gently fold it in.
3. Using a large spoon, dollop the meringue on the center of the circle on the prepared baking sheet. Spread the batter decoratively, keeping it within the circle (the pavlova will expand when it bakes).
4. Place the pavlova in the oven and immediately reduce the oven temperature to 225°F. Bake the pavlova for about 1 hour, or until the pavlova is crisp and very pale on the outside but still has a marshmallow-like center. Turn off the oven, prop the oven door open with a wooden spoon, and keep the meringue in the oven for about 30 minutes, or until it has cooled slightly. Remove from the oven to cool completely.
To assemble and serve:
5. Meanwhile, in a heavy medium saucepan, whisk the amaretto and honey over medium-high heat for about 2 minutes, or until the mixture simmers. Add the rhubarb and return the mixture to a simmer. Once the mixture has returned to a simmer, immediately remove the pan from the heat and set it aside for about 5 minutes, or until the rhubarb softens slightly but does not become mushy. Transfer the mixture to a medium bowl. Add the strawberries and toss to coat. Set aside, tossing occasionally, for at least 30 minutes, or until the strawberries release their juices.
6.In a large bowl, beat the cream and almond extract until thick. Set the meringue on a platter. Spoon the cream on top of the meringue. Using a slotted spoon, arrange the strawberry-rhubarb mixture over the cream; reserve the juices in the bowl. Sprinkle with the pistachios and sift the powdered sugar over.
7.Cut the pavlova into wedges and transfer to plates. Drizzle the reserved strawberry-rhubarb juices around each wedge and serve immediately.
The meringue can be made up to 8 hours ahead. Cool completely then cover and keep at room temperature. Assemble just before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 118 (30%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 41.1mg||13 %|
|Sodium 164.7mg||6 %|
|Potassium 188.7mg||5 %|
|Total Carbohydrate 67.4g||20 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 66.6g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 396
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