I have a particular fondness for this recipe. Beyond the fact that it was the cover of my pavlova cookbook, I’m a huge fan of rhubarb: it's steeped overnight in a very hot syrup. And the result is incredible: rhubarb that’s both firm and melt-in-your-mouth, aromatic, tart, just the right balance. Paired with seasonal strawberries and vanilla whipped cream... what do you think?
Pavlovas
Pavlova Eulalie
Meringue, vanilla whipped cream, tender rhubarb and french strawberries, topped with pistachio fragments
€6.00
VAT included
Eulalie, our meringue of the week, is all about sweetness: the whipped cream is flavoured with vanilla, topped with fresh strawberries, rhubarb, and crushed pisatchios.
advice