Recipe Strawberry and Rhubarb Rolled Pavlova

Both simple and elegant, this tubular version of a traditional pavlova is the perfect spring dessert. A voluminous meringue is spread thinly and baked at a high temperature to make it golden brown and a little crispy on top. Once cooled, it is rolled with homemade rhubarb-raspberry jam, sliced ​​strawberries, and whipped cream.

INGRÉDIENTS

• Unsalted butter, softened, for brushing
• 5 large egg whites
• Pinch of kosher salt (we use Diamond Crystal)
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons cornstarch
• 2 teaspoons distilled white vinegar
• Confectioners' sugar, for dusting

Filling

• 1 cup rhubarb-raspberry jam
• 1 cup sliced ​​strawberries, plus 1 cup whole or chopped two, for serving
• 3/4 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice

PRÉPARATION

1. Preheat oven to 400°F. Brush a 9 x 12 1/2-inch (quarter-sheet) rimmed baking sheet with butter.
2. Line with parchment paper, leaving a 2-inch overhang on the long sides; butter parchment.
3. Whip the egg whites with the salt on medium-high speed until soft peaks form, about 2 minutes.
4. Continue whipping, gradually adding the granulated sugar, until stiff, glossy peaks form, 7 to 9 minutes longer. Beat in the vanilla, then the cornstarch and vinegar.
5. Spread the mixture evenly on the prepared baking sheet.
6. Reduce oven temperature to 375°F and bake until the pavlova puffs and collapses slightly, and becomes golden and crisp on top, about 30 minutes.
7. Remove from oven; let cool on a wire rack for 5 minutes.
8. Lightly dust with powdered sugar. Turn out onto a wire rack lined with new parchment paper, then peel off the baked parchment paper and let cool for 20 more minutes.

Filling

1. Spread the jam evenly over the pavlova, leaving a 1/2-inch border. Top with sliced ​​strawberries in a single layer.
2. Beat the cream on medium-high speed to stiff peaks, then spread evenly over the berries.
3. Starting from one long end, roll the pavlova into a tight log (lift with the parchment from the wire rack to make rolling easier) and place it on a serving platter, seam side down.
4. If not serving immediately, refrigerate, wrapped in parchment paper, for up to 1 day.