Brown Sugar & Pistachio Pavlova with White Chocolate Cream, Strawberries & Rhubarb Aisling Larkin six o clock show

Brown Sugar & Pistachio Pavlova with White Chocolate Cream, Strawberries & Rhubarb

A showstopper to wow the most discerning guest
5 from 1 vote
Print Pin Rate
brown sugar pavlova
rhubarb dessert
Prep Time: 2 hours
Cook Time: 1 hour 15 minutes


  • Brown Sugar & Pistachio Pavlova
  • 4 large free-range egg whites
  • 150 g caster sugar
  • 50 g soft brown sugar
  • ½ tsp cream of tartar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 75 g pistachios shelled
  • For the filling
  • 250 g fresh cream
  • 150 g good quality white chocolate
  • Topping
  • 5/6 stalks rhubarb
  • 400 g frozen strawberries
  • 2 sheets shop bought gelatine or 1/2 block strawberry jelly
  • 1 vanilla pod or 1 tbsp vanilla extract
  • 100 g caster sugar
  • 200 g fresh strawberries
  • Mint


  • Line a baking tray with parchment paper.
  • Preheat the oven to 110℃ for 15 minutes.
  • Separate the eggs. You will only need the whites, not the yolks. Whip the egg whites until stiff, and gradually pour in the sugar as it whisks until fully combined. Add in the cream of tartar, vinegar and cornflour. Deshell the pistachios and chop finely. Sprinkle them over the top and sides of the pavlova.
  • Bake for 1 hour 15 minutes. Turn off the oven and allow it to sit in the oven for another 3 hours until fully dried out.
  • Cream. Melt the white chocolate by sitting a heat-proof bowl over a saucepan with about 3cm water in the bottom. While the chocolate is melting whip the cream. Allow the chocolate to cool and then fold into the cream. Cover and chill until needed.
  • Trim the ends of the rhubarb. Cut into 2 cm chunks. Pop into a saucepan with the sugar and frozen strawberries. Split the vanilla pod lengthways and scrape out all the seeds. Add them to the rhubarb and strawberries. Allow these to cook down over a low heat. Add a splash of water to get started if needed. When cooked, turn off. Strain through a sieve. Collect the liquid in a bowl and transfer the compote to a container for later.
  • Optional: ( this step can only be done if you have time to allow the jelly to set for a few hours). Soak a sheet of gelatine in cold water for 10 minutes. When wobbly, pour a few spoons of the hot compote liquid on top, stir it until its fully dissolved. Return the compote to the saucepan and reduce to 1/3 the original quantity. Combine this with the gelatine ( or jelly ) and allow to sit for a few hours. To assemble. Place the pavlova on a cake stand. Dollop on the white chocolate cream filling. Carefully spoon the rhubarb and strawberry compote on top. Spoon over some of the jelly mixture.
  • Add some fresh half-strawberries on top.
  • Garnish with fresh mint. Serve immediately.

3 Responses

  1. 5 stars
    This has to be the most gorgeous Pavlova I have ever seen, I will definitely be making it asap !!

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