When you’ve mastered the perfect French meringue, make it irresistible with a rich rhubarb cream and British berries – an all-round stylish summer dessert.
Preparation Time: 40 Minutes
Cooking Time: 1 Hour 20 Minutes
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
- 400g rhubarb (sliced into 3cm)
- 500ml double cream
- 50g icing sugar
- Juice of 1 lemon
- 700g mixed berries (can be frozen)
- Heat the oven to 150°C.
- On a sheet of baking parchment, mark out the circumference of a dinner plate with a pencil.
- In a stand mixer, whisk the egg whites until they form stiff peaks.
- Add in the caster sugar, 1 tablespoon at a time until the meringue looks glossy.
- Incorporate the white wine vinegar, cornflour and vanilla extract.
- Spread the meringue inside the circle on the baking parchment. Make a crater in the centre so the edge is slightly higher than the middle.
- Bake for 1 hour, turn off the heat and let the pavlova cool inside the oven.
- Meanwhile, prepare the cream by mixing the rhubarb and half the icing sugar in a bowl. Let macerate for 20 minutes.
- Heat the oven to 160°C then add the rhubarb to a shallow baking tray. Bake for 25 minutes until the rhubarb is really soft.
- Add the rhubarb to a food processor, blend then pass through a sieve and use a spoon to extract as much purée as possible. Set aside to cool.
- Whisk the cream and the remaining icing sugar until it starts to thicken then add the rhubarb purée and lemon juice. Chill in the fridge.
- To assemble, spread the rhubarb cream evenly over the meringue then top with berries. If you’re using frozen berries, the defrost function on Britannia Range Cookers is ideal for gentle thawing.