Mini pavlovas with sweet geranium-infused rhubarb
With the delicate, citrusy flavour of geranium and chunks of sharp rhubarb, this creamy pavolva is a classic summertime dessert
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
3 egg whites
175g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
½ tsp vanilla extract
whipped cream
150g rhubarb, cut into 5cm sections
50g caster sugar
2 sweet geranium leaves (or lemon balm leaves)
70ml water
Subscribe to access all of the Irish Examiner.
