Maple Pavlova with Whipped Sour Cream and Rhubarb Compote
By Miriam Streiman, Ontario, Canada.
Passover is celebrated with the promise of spring, which means happy hens are laying more,
the gift of sap is flowing and rhubarb is just peering through the soil ready make her appearance. A pavlova is delicious any time of year and a sweet forum for your favourite toppings, but suits Passover just fine as it does not require any flour. I love to serve this with Whipped Sour Cream, lending some tang and structure to the slightly sweet cream. Lennox Farm's forced rhubarb season is just beginning this time of year in Ontario. Tangy vibrant pink stalks offering a lovely balance with the sweetness of the pavlova slightly smokey from the maple. I make a pot of rhubarb compote for this dessert with a little extra to spoon over yogurt and such. Regardless, this sweet, rustic dessert is an amalgamation of textures showcasing the best of the season.
Ingredients
For the maple pavlova:
1/2 tsp vanilla extract seeds of 1 vanilla bean (optional)
1 tsp (5ml) white vinegar
1/2 tsp (2.5ml) maple syrup
1 cup (200 grams), sugar or superfine sugar
1/2 tsp (1.25 grams) potato starch, or cornstarch
4 extra-large (approximatley 120 grams) egg whites, room temperature
generous pinch of salt
For the whipped sour cream:
1 cup 35% (240ml) whipping cream or heavy cream, cold
2-4 tbsp maple syrup
1/4 cup (60 grams) sour cream, full fat
For the rhubarb compote:
4 cups (400 grams) rhubarb, chopped
3/4 cup(150 grams) sugar water
Method
For the maple pavlova:
1. Preheat oven to 250F (121C) and line a baking tray with a silicone baking sheet or parchment paper.
2. Mix vanilla, vanilla bean if using, maple and vinegar in a bowl.
3. In another bowl, mix sugar and potato starch together.
4. Whip egg whites and salt in a clean bowl of a mixer with a whisk attachment until soft peaks.
5. Increase mixer to medium speed and gradually add sugar and potato starch mixture.
6. Once sugar is dissolved and incorporated add vanilla, vinegar and maple mixture.
7. Whip on high speed until egg whites are glossy and have reached stiff peaks.
8. Using a spatula, spoon whipped egg whites on the centre of the baking tray and create a disc shape.
9. Bake for approximately 1 hour to 1 hour and 15 minutes. will have some cracks and be a creamy colour. Turn the oven off and keep Pavlova in the oven until cool to the touch. The Pavlova will have some cracks and deflate slightly, be firm on the outside and soft and slightly marshmallow-like inside.
10. Gently transfer to a serving plate.
11. When ready to serve, spread Whipped Sour Cream in the centre of the Pavlova. Spoon Rhubarb Compote in the centre of the whipped cream and serve right away.
For the whipped sour cream:
1. Whip the cream by hand with a whisk or in a mixer with a whisk attachment until soft peaks.
2. Add maple syrup and continue to whip until firm. Careful not to over whip.
3. Fold in the sour cream.
4. You can add more maple if you prefer this sweeter.
For the rhubarb compote:
1. Place rhubarb, and sugar in a pot. Add water to cover the bottom of the pot. Bring to boil, then reduce to a simmer and cook until rhubarb is soft, stirring frequently approximately 15 minutes. Set aside to cool before serving.
2. You can add more or less sugar depending on your preference for sweetness.