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Food Network Canada's Chef Dale Mackay Lonetree Apple Rhubarb Cider Macerated Strawberry Pavlova

Updated: May 28, 2021

Lonetree Apple Rhubarb Cider Macerated Strawberry Pavlova

Makes for 6 servings

Prep Time: 20 mins

Cook Time: 25-35 mins



2 Egg Whites

1/3 Cup Sugar

½ tsp Cornstarch

¼ tsp Cream of Tartar

1/8 tsp Vanilla Extract

Strawberry Mix

2 Cans Lonetree Apple Rhubarb Cider

3 Cups Fresh Strawberries - Quartered

2 Tbsp Sugar

1 tsp Lemon Zest

2 Tbsp Fresh Basil - Chopped


1 Cup Whipping Cream

¼ Cup Sugar


Place all Pavlova ingredients into a stand mixer with a whisk attachment on High. Whip for 10-12 mins until it has very stiff peaks and shiny. Put the mix into a piping bag with a med-size round tip.

Line a sheet tray with parchment paper and pipe a small basket shape. You should get about 6 depending on the size. You can make them into any shape or size you like, it will just change the cooking time slightly. Place tray in a pre-heated convection oven at 220F for 30-40 mins. Allow them to cool on the tray, you want them to be crunchy when they are done.

Pour your 2 cans of Lonetree Apple Rhubarb Cider, set aside 2 Tbsp for later, into a sauce pot and place in the stove on med-high heat. You want to reduce the cider until you have just under a ½ cup. Once reduced, add to a med-size bowl with all of your other “strawberry mix ingredients” along with your 2 Tbsp of Lonetree Apple Rhubarb Cider you saved from before. Let them macerate for at least 30 min before using.

Whip cream and sugar in a stand mixer until you have fluffy peaks.

To plate, add a spoon of whipped cream on the bottom of your pavlova. Add some strawberry mix and sauce. Then add more whipped cream and enjoy.

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