Rhubarb Pavlova
This rhubarb pavlova makes for a delicious and refreshing dessert. It is ideal for dinner parties or large gatherings, as it can be made far in advance. It is guaranteed to wow family and friends!
Categories: Desserts
Serves: 8
Preparation time: 20 mins
Cooking time: 50-60 mins
Ingredients
- 4 large egg whites
- 225g caster sugar
- 1 tbsp cornflour
- 1 tbsp vanilla extract
- 2 tsp Filippo Berio white wine vinegar
- 350g rhubarb, cut into 5cm pieces
- 100g caster sugar
- 200ml double cream
- 250ml Mascarpone cream
- 1 tbsp vanilla extract
- Zest of half an orange
Method
- Pre-heat the oven to 130C/110C fan/mark ½.
- Line a large baking sheet with baking parchment and set aside.
- In a large clean bowl, beat the egg whites with an electric whisk until the egg whites are just stiff.
- Add the sugar, 1 tbsp at a time, whisking between each addition. Add the Filippo Berio White Wine Vinegar, vanilla and corn flour and whisk until you have a stiff meringue mixture.
- Tip the meringue mixture onto the baking sheet and form a circle. Make a dip in the middle for the cream and fruit.
- Place in the oven for about 1 hour and then turn off the oven and leave until the oven is completely cool. You can do this overnight if you wish to.
- Pre-heat the oven to 180C/160C fan/mark 4. Lay the rhubarb in a baking dish and sprinkle with the sugar. Cover with foil and put in the oven for 10 minutes. Remove and mix the remaining sugar with the syrup. Recover and return to the oven for a further 5 minutes.
- Meanwhile, in a large bowl, beat together the double cream, mascarpone, vanilla essence and orange zest.
- To assemble, fill the meringue with the mascarpone cream mixture and top with the pieces of rhubarb. Drizzle over the syrup and serve.
Cooks tips
For a summery twist, you could add sliced strawberries and a sprinkle of Filippo Berio Balsamic Gran Cru vinegar.
