BROWN SUGAR RHUBARB PAVLOVA
a big fat creamy pudding for the weekend
Welcome back to Extra Sweet Things, the space for extra recipes for my incredible community of paid subscribers. Thank you as always for supporting my work in this way!
Hello friends,
I hope you’ll be pleased to know that this will be the first of many pavlovas featured in this newsletter. I adore pavlovas. No matter the occasion or time of year, I will never turn down making or eating a good pav. They just tick so many boxes:
Texturally wonderful : you’ve got a crisp shell, soft insides, fluffy cream and then whatever toppings you fancy, allowing you to add more crunch if desired.
Endless customisation : add cocoa powder to the meringue before baking, fold in some chopped nuts, add curds, custards, compotes or chocolate sauce, mix and match fruits, layer it up or serve them individually. I could go on!
They always look GREAT : Whether you decide to go for perfectly smooth sides, or random swirls with your palette knife, once filled, pavlovas always look fab, cracks and all. And I promise everyone will be in awe when you bring it to the table.
You can make them ahead : I tend to bake my meringue the day before and then all I need to do is whip up some cream and prepare my toppings before serving.
This week I’m continuing the rhubarb fun with a big fat brown sugar pavlova.
Enjoy!
Benjamina x
BROWN SUGAR RHUBARB PAVLOVA
