Mixed berry pavlova with poached rhubarb and orange-ginger curd

  • 10-12
  • 1 hour 20 minutes plus 3-12 hours for cooling the pavlova meringues

This showstopping pavlova is made of four crisp-on-the-outside and soft-on-the-inside meringue layers, nestled between whipped cream and poached rhubarb, and drizzled with a zingy orange-ginger curd. Finished with fresh berries, it's a dessert that is guaranteed to impress.

First published in 2024





Orange-ginger curd

Poached rhubarb

  • 400g of rhubarb
  • 300g of water
  • 300g of caster sugar

Whipped cream

  • 800ml of double cream
  • 250g of caster sugar




Begin by making the meringue layers for the pavlova. Preheat the oven to 135°C fan, then line a large baking tray with parchment paper 


Trace four circles in decreasing sizes onto the piece of parchment, then flip upside down on the tray so that the ink side is facing down 


Crack the egg whites into the bowl of a stand mixer and beat on a medium-high speed with the whisk attachment 


Once the egg whites start to foam, add in the sugar a tablespoon at a time, while beating on a medium speed for around 5 minutes 

  • 700g of caster sugar

Once the egg whites are aerated and thick, gradually add in the cornflour, cream of tartar and lemon juice whilst continuing to whisk


Whisk until stiff, glossy peaks form 


Use a spatula to transfer the meringue to the parchment paper, gently smoothing mounds of the meringue over each of the lined circles 


Bake in the pre-heated oven for around 1 hour 15 minutes, or until the meringue is crisp on the outside and the base is cooked through. It is ready when the meringue lifts up easily from the base of the parchment paper


Turn off the oven and let the meringues cool in the oven with the door slightly ajar for around 3 hours or overnight if possible 


Towards the end of the meringues’ cooling time, prepare the orange and ginger curd


Use your fingers to rub the zests and ginger into the sugar until fragrant


Simmer the orange juice in a small saucepan until it has reduced by half to around 120ml. Leave to cool 


Use an electric whisk to beat the room-temperature butter until softened


Beat the zesty sugar into the butter, then add the yolks and eggs one at a time 


Season with a pinch of salt, gradually whisk in the orange juice bit by bit, and then add the lemon juice


Next, prepare a bain Marie. Transfer the mix to a heatproof bowl, fill a saucepan with just a few centimetres of water, and bring to a simmer. Place the bowl of curd over the top 


Gently cook the curd over the bain Marie, stirring constantly for around 10 minutes, or until thick enough to just coat the back of a spoon 


Transfer the curd to a room temperature bowl and leave to cool 


Next, prepare the poached rhubarb. First slice the rhubarb into 3 cm chunks 


Bring the water and sugar to a simmer, whisking until the sugar is dissolved. Add in the rhubarb and gently poach until tender, about 3 minutes

  • 300g of water
  • 300g of caster sugar

For the whipped cream, use an electric mixer to beat together the cream and sugar until stiff peaks form, then set aside 

  • 800ml of double cream
  • 250g of caster sugar

Wash and dry the fresh fruit, then top and quarter the strawberries


To assemble the pavlova, use the largest meringue as the base and top it with a generous portion of the whipped cream 


Sprinkle over some fresh fruit along with the poached rhubarb then top with another layer of meringue


Repeat until all of the meringue layers have been assembled, then garnish the whipped cream layers with the remaining fruit


If the orange and ginger curd has thickened too much after cooling, add it to a saucepan along with a splash of water and whisk well over a low heat until the desired consistency is reached 


Finish by drizzling the pavlova with generous amounts of the orange and ginger curd 

First published in 2024

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