Mini Pavlovas with Rhubarb, Raspberry and Rose

Fri, 13 March 2026

For the pavlovas:

4 large egg whites (approx. 160g) 250g caster sugar 2 teaspoon cornflour

For the roasted rhubarb:

400g forced rhubarb (the pinker the better) 75g caster sugar 2 teaspoons rosewater

For the toppings:

400ml double cream, softly whipped 2 tablespoons icing sugar

1 teaspoon rosewater 200g fresh raspberries

200g good quality raspberry jam

20g flaked almonds, lightly toasted in a pan until just golden

Edible flowers to decorate

Method:

1. To make the mini pavlovas. Preheat to the oven to 160°C fan. Line two large baking sheets with baking parchment. Use a 9cm (3.5 inch) ramekin to draw four circles on each sheet of baking parchment, making sure they are well spread out as the meringues will expand as they bake.

2. Using a stand mixer or a handheld electric mixer whisk the egg whites into stiff peaks. Add the sugar a tablespoon at a time until all the sugar is incorporated, and the meringue mixture is stiff and shiny. Finally, sprinkle over the cornflour and gently fold it in using a spatula or a metal spoon until it is completely combined. Be very gentle so you don’t want to knock the air out of the egg whites.

3. Divide the meringue mixture evenly between the eight circles on the trays lined with baking parchment. Use a palette knife or spatula to smooth out the sides and top of each mini pavlova, it doesn’t need to be too neat as the swirls just add to the rustic charm. Make a deep indent in the top of each mini pavlova for the filling.

4. Put the mini pavlovas in the oven and immediately turn the temperature down to 120°C fan. Bake for 45-55 minutes. You will know the meringues are cooked when you can easily lift them off the baking parchment if they still feel a bit sticky leave the oven on for a further 5 minutes. Turn off the oven and slightly open the oven door. Allow the meringue to cool in the oven until it is completely cold. This is to reduce cracking.

5. To make the roasted rhubarb. Preheat the oven to 200 degrees Celsius. Cut the rhubarb into 5cm lengths. Put the sugar in a bowl, add the rhubarb and toss everything together. Put the sugary rhubarb in a single layer on a lined baking tray. Drizzle over the rosewater. Roast in the oven for 10 minutes until soft but still holding its shape. Allow to cool.

7. Using a stand mixer or a handheld electric mixer whisk the double cream until just starting to thicken, add the icing sugar and rosewater and continue to whisk until it forms soft peaks.

8. Gently remove the mini pavlovas from the baking parchment and put onto a large serving dish or individual plates. Add one tablespoon raspberry jam into the indent in the top of each pavlova, dollop on the whipped cream and then add roasted rhubarb and raspberries on top. Sprinkle over the toasted almonds and decorate with edible flowers, if using. Serve as soon as possible or at least within the next couple of hours.

Cook’s tip: The unfilled pavlovas will keep well for two days in an airtight container so can be made in advance.