4 egg whites, room temperature
1/4 tsp. kosher salt
1 cup natural cane sugar
1/2 tsp. distilled white vinegar
3/4 cup pistachios
1 Tbsp. cornstarch
1 cup chopped rhubarb, one-inch pieces
1/4 cup sugar
3 Tbsp. fresh lemon juice
1 1/2 cups hulled and quartered strawberries
1 tsp. vanilla bean paste or pure vanilla extract
1 cup light whipping cream, chilled
1/4 cup mascarpone cheese
toasted pistachios, for garnish
Preheat the oven to 180' and line a baking sheet with parchment paper.
In the bowl of a stand mixer with the whisk attachment, beat the egg whites and salt on high until foamy, about two minutes. Beat in the vinegar, then beat in the sugar one tablespoon at a time and continue beating until the whites are glossy and stiff peaks form, about 8 minutes.
In a small bowl, toss the pistachios in the cornstarch and then gently fold them into the egg white mixture. Use a large spoon and dollop the meringue into the center of the pachment and spread it into a 10-inch round with a slight indentation in the center. Turn the oven down to 225' and bake for 1 1/2 hours until crisp. It should be crisp but still chewy on the inside. Turn off the oven and allow it to cool completely in the oven.
Meanwhile, make the strawberry rhubarb cream. In a small saucepan, simmer the rhubarb, lemon juice, sugar over moderate heat until the rhubarb breaks down a bit, about 6-8 minutes. Mash the rhubarb a bit with the back of a wooden spoon. Turn off the heat and stir in the strawberries and vanilla. Let it cool completely.
Into a mixer, beat the cold whippng cream and mascarpone until light and fluffy. Stir 1/4 cup of the cream into the rhubarb mixture, then fold in the rest of the whipping cream (only a few folds, you want it streaky). Spoon the cream into the center of the meringue and garnish with chopped pistachios.
The meringue can be made a day or two in advance and the cream prepared when you are ready to serve the pavlova. It is best served the day it is made.
Source : Sprouted Kitchen