Dessert Person by Claire Saffitz

Author:Claire Saffitz [Saffitz, Claire]
Language: eng
Format: azw3
Publisher: Clarkson Potter/Ten Speed
Published: 2020-10-20T00:00:00+00:00

Do Ahead

The meringues, wrapped very well and stored at room temperature, will keep up to 2 days. The rhubarb, stored airtight in the poaching liquid in the refrigerator, will keep up to 4 days. Assemble the Pavlovas right before serving.

① Don’t attempt to make the meringue with a hand mixer. A hand mixer doesn’t have the power required to sufficiently beat a stable meringue, plus you need a free hand to steadily stream in the sugar.

② Use plain store-bought meringue cookies as a shortcut. Break them into large pieces and layer with the cream and fruit mixtures in glasses for a spin on the classic British dessert Eton Mess.

③ You want to add the sugar very slowly to the egg whites so it dissolves completely. This produces a more stable and stiffer meringue that is resistant to weeping. (Weeping is when the meringue leaches out a clear, sticky syrup during baking, and is usually a result of undissolved sugar.)

④ You can make a single large-format Pavlova rather than individuals. Cover the better part of a parchment-lined rimmed baking sheet with the meringue, spreading it into a rough 13 x 9-inch rectangle and making several divots all across the surface so there are lots of peaks and valleys to hold the cream and fruit. Bake in the center of the oven for 2½ to 3 hours. Assemble on the baking sheet and cut into pieces to serve.

⑤ Wrap the meringues tightly in plastic if you’re making them ahead, especially if it’s humid. The sugar in the meringue will pull moisture from the air and cause them to soften, so creating an airtight and moisture-tight seal is key.

⑥ Don’t allow the poaching liquid to boil or you will risk overcooking the rhubarb and turning it to mush.

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