Pavlova discs with rhubarb and rose salad
Just because it’s salad, doesn’t mean it’s boring. With an array of colours, textures and tastes this fresh – and deliciously sweet – dessert salad will be sure to satisfy any occasion.
makes 12 discs of 8cm
for pavlova discs
2 egg whites
360g caster sugar
½ tsp vanilla
1 tsp vinegar
1 tsp cornflour
4 tbsp boiling water
Place all ingredients into the bowl of stand mixer and beat on high speed until mixture is very stiff (approximately 15 minutes).
On baking paper, draw 6 circles of 8cm diameter. Use this to line a baking tray. Put the meringue into a piping bag and pipe concentric circles onto prepared paper, using
your templates as guides.
Bake at 150C for 10 minutes, reduce heat to 120C and bake for a further 30 minutes. Allow to cool and fully dry out in the turned-off oven. The discs will keep for several days in an airtight container. Do not put in the fridge.
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for quick raspberry jam
(makes just under a litre)
800g raspberries
600g caster sugar
5 tbsp lemon juice
Put raspberries, sugar and lemon juice into a heavy pan. Place pan over a gentle heat, stirring occasionally, until all sugar crystals have dissolved. Bring the pan to a rolling boil and time for 9 minutes.
Take pan off the heat and place a few drops of jam onto a chilled saucer. Place saucer in fridge for about 1 minute.
Test the set by running your finger through the jam, if it forms a crinkle it is set.
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If the jam isn’t ready, continue boiling for another 2 minutes at a time and re-test until ready.
Pot the hot jam in sterilised jars and seal with lids immediately. Store in a cool dark place and refrigerate once opened.
for fruit and rose salad
120g rhubarb
40g caster sugar
1 tsp vanilla paste or extract
4-5 drops rose extract, optional
250g strawberries
250g raspberries
1 white peach, washed and cut into segments
few red or pink rose petals
few fresh mint leaves
powdered dehydrated raspberry
Remove leaves from rhubarb, wash stems, and cut into pieces about 2cm long. In a small pan add enough water to nearly cover them, as well as sugar and vanilla extract and bring to a boil.
Add chopped rhubarb and let it cook for a few minutes. When it softens slightly, turn off the heat and let rhubarb cool completely in the syrup. Add the rose extract, if using, to intensify flavour.
Wash and cut strawberries in half if large and place them in a bowl with the cooked rhubarb. Add raspberries and peach, pour the syrup over the fruit and allow to macerate for 30 minutes or so.
To plate, put a pavlova disk on each plate, dot small dollops of jam and pile up the fruit and rose salad on top. Garnish with fresh rose petals and mint leaves and a sprinkle of powdered raspberry.
The article originally featured in the February 2025 SALIFE magazine.
