Strawberry, rhubarb & chocolate pavlovas
Makes 6
Ingredients:
Meringues-
5 egg whites (from 600g eggs)
220g icing sugar (mixes in better than caster sugar)
70g dark chocolate
1 tsp apple cider vinegar
1 1/2 tsp cornflour
Fruit -
bunch rhubarb
punnet strawberries
2 tbsp caster sugar
to serve -
300ml thick whipped cream
1/4 cup crushed pistachios
Line a large baking tray with greaseproof paper. Preheat oven to 120 degrees.
Melt the chocolate in a metal bowl over a pan with simmering water (making sure bowl does not touch the water). Once melted take off heat.
Beat egg whites till soft peaks.
Very gradually beat in sugar on high till firm peaks form. Rub some of the mixture between your fingers - if you can still feel sugar granules keep beating.
Add the vinegar and cornflour and beat for another minute to mix through.
Drizzle a bit of the chocolate on top (do not mix in) and spoon gently onto tray (about 2 tbsp per serve - makes 6). Do 2 at a time, and for each 2 drizzle a bit more chocolate on top of the mixture in the bowl. Make a dent in the top of each.
Cook for about 45 minutes till dry. Leave in oven to cool, opening the oven door slightly.
To make the fruit - trim all leaves and green bits and grotty ends off the rhubarb. Wash well and cut into 3cm pieces. Spread out onto tray lined with greaseproof paper. Scatter over halved strawberries and sprinkle with sugar. Cook on 180 degrees for about 15 minutes till softened. Cool.
Spoon cream onto the dip in the meringues. Spoon over some of the fruit and top with pistachios.