AT A GLANCE
"Everyone loves a good pav," says chef Shaun Kelly. "I always bake them full size, then take a slice, just like at a picnic - individual ones might be easier to serve for a dinner party, but they lose some of the visual magic." Start this recipe a day ahead to make the rhubarb chips.
|01||For rhubarb chips, preheat oven to 90C or lowest setting. Line a baking tray with baking paper and dust with icing sugar. Place rhubarb slices on tray in a single layer, dust with icing sugar and dry in oven overnight. Store in an airtight container for up to a day.|
|02||For baked rhubarb, preheat oven to 180C. Place rhubarb in a colander and rinse under running water, shake off excess water and combine rhubarb in a bowl with sugar, vanilla seeds, orange rind and rose geranium leaves. Stand for 30 minutes for juices to seep, then spread in a baking dish, drizzle with wine and bake for 10 minutes, then check every few minutes until rhubarb is tender but not falling apart (8-10 minutes). Set aside to cool completely.|
|03||Preheat oven to 150C and line a baking tray with baking paper. Whisk eggwhite in an electric mixer until frothy, add half the sugar and whisk on high speed until glossy (6-8 minutes), then, with motor running, add remaining sugar, 1 tbsp at a time, whisking continuously to firm peaks. Whisk in vinegar, cornflour and pepperberry – this will loosen the mixture a little so keep whisking until you achieve firm peaks again. Rub a little mixture between your fingertips to check whether sugar has dissolved – if not, keep whisking and check again. Pile on tray in a 20cm-diameter round, bake for 15 minutes, then reduce oven to 120C and bake until crisp but not coloured (50 minutes to 1 hour). Turn off heat and let cool completely in oven.|
|04||For vanilla cream, whisk ingredients in an electric mixer to soft peaks and refrigerate to chill.|
|05||To serve, divide pavolva among serving plates, then top with freshly whipped vanilla cream, baked rhubarb and juices, and rhubarb chips.|