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
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.