-
1
Preheat the oven to 350 and line a baking sheet with parchment paper.
-
2
In the bowl of a stand mixer with the whisk attachment, beat the egg whites and salt on high until foamy, about two minutes. Beat in the vinegar, then beat in the sugar one tablespoon at a time and continue beating until the whites are glossy and stiff peaks form, about 8 minutes.
-
3
In a small bowl, toss the pistachios in the cornstarch and then gently fold them into the egg white mixture. Use a large spoon and dollop the meringue into the center of the pachment and spread it into a 10-inch round with a slight indentation in the center. Turn the oven down to 225 and bake for 1 1/2 hours until crisp. It should be crisp but still chewy on the inside. Turn off the oven and allow it to cool completely in the oven.
-
4
Using a stand or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl and set aside.
-
5
In another the bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth with stand or hand mixer until smooth and a little fluffy, about 2 minutes. Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Store in refrigerator until ready to assemble.
-
6
In a small saucepan, simmer the rhubarb, strawberries, raspberries, lemon juice, sugar over moderate heat until the rhubarb breaks down a bit, about 6-8 minutes. Mash the rhubarb a bit with the back of a wooden spoon. Turn off the heat and stir in the vanilla. Let it cool completely.
-
7
Place pavlova on serving platter of choice & gently dollop cream into center of pavlova.
-
8
Spoon over the cooled strawberry, raspberry and rhubarb sauce over top. Use as much as you'd like - I prefer to have sauce flowing over the sides.
-
9
Garnish with some fresh strawberries and toasted pistachos.
