Pavlova Recipe for Dessert 

Raspberry Rhubarb Pavlova Cupcakes

This Pavlova Recipe for Pavlova Cupcakes makes delectable Raspberry Rhubarb Cupcakes for dessert, tea time, or ANY time!

Fancy cupcakes with bright red fruit compote!

A great idea for a Valentine's Day Recipe or a Christmas Holiday Recipe!

Raspberries and rhubarb are harvested at the same time in the garden, so this recipe makes a great choice when these are harvested fresh.

You can use frozen rhubarb in the place of the fresh rhubarb, but defrost it slightly before using.

Note - This pavlova recipe, (without the filling added), can be stored in an airtight container for several days in a cool, dry place in your kitchen.

It is advisable to add the fruit and topping to the pavlov recipe just prior to serving, because the pavlov will begin to soften after adding the fruit compote.

Ingredients

FOR THE CUPCAKES

1 1/2 cups granulated sugar, or superfine sugar (castor sugar)
1/2 tsp. cream of tartar
1/4 tsp. salt
6 large egg white, at room temperature (30 minutes)
2 tsp. white vinegar
1 tsp. vanilla extract

FOR THE FRUIT COMPOTE

2 cups chopped fresh or frozen rhubarb
1/3 cup granulated sugar
1 cup frozen raspberries
1/2 cup fresh raspberries
1 tbsp. amaretto liqueur, optional

FOR THE FILLING

1 cup whipping cream (35% cream)
1 tbsp. granulated sugar
1/2 cup fresh raspberries, for garnishing
icing sugar, for garnishing

Directions

FOR THE CUPCAKES

In a bowl, whisk together the sugar, cream of tartar and salt.

In another bowl, using an electric hand mixer, beat on "high", the egg whites until soft peaks form, (about 2 minutes).

Gradually, a spoonful at a time, beat in the sugar mixture, until stiff, shiny peaks form, (about 6 minutes).

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Beat in the vinegar and the vanilla, (about 1 minute).

Scoop the mixture into a cake frosting piping bag, or a large zip-top type of plastic bag (snip bottom corner with scissors after zip-top bag is filled).

Pipe into extra large muffin paper cups lining muffin pan.

Bake at 275° in lower third of oven, until the tops are crisp and dry, about 1 1/4 hours.

Turn oven off, and leave them in to dry for about another 30 minutes.

Remove from oven, and leave in muffin pan till completely cool.

FOR THE FRUIT COMPOTE

In a pan, combine the frozen raspberries, the rhubarb and the sugar and heat over "medium" heat.

Stir mixture until sugar has melted and mixture begins to simmer, then reduce heat to "low".

Cook, uncovered, until rhubarb is tender, (about 10 minutes). Stir often to avoid sticking and burning.

Remove sauce from heat and gently, so as not to break up the berries too much, add the fresh raspberries, and the liqueur.

FOR THE FILLING

In a bowl, with an electric hand mixer, whip the cream with the granulated sugar until cream thickens.

TO ASSEMBLE THE PAVLOVA CUPCAKES

Cut (or gently pull), the top off of each of the pavlova cupcakes.

Spoon a dollop of cream into a cupcake, then add some fruit compote.

Top with a few fresh raspberries.

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Partially cover with pavlova top.

Lightly dust with icing sugar.

This pavlova recipe makes about 12 delectable Pavlova Cupcakes with Raspberries and Rhubarb!

Enjoy!

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