Overnight Pavalova with strawberries and rhubarb
Serves 6 or 4 piggies
Ingredients - Meringue:
- 110g/4oz egg Whites (approx 4)
- 225g/8 oz caster Sugar
- 450g/1lb strawberries, halved
- 450g/1lb rhubarb, cut into 2cm pieces
- Handful of caster sugar
- 284ml/½ pint double cream, whipped to soft peaks
Method
- Preheat the oven to 150°C /gas mark 2. Line a baking tray with non stick paper.
- Place the egg whites in a heatproof bowl over a saucepan of barely simmering water
- Heat, stirring regularly until the sugar has dissolved and the mixture is warm.
- Beat in an electric mixer with the whisk attachment until the mixture is very thick and nearly cool- approx. 10-15 mins.
- Spread the meringue onto the baking tray to a thickness of about 2.5cm/1 inch.
- Place in the oven and turn immediately down to 120°C/gm ½ and bake for 1 hour then switch the oven off and leave overnight.
- The next day roast the rhubarb in the oven with the handful of sugar at 190°c/gm5 until just cooked- approx 25 mins. Leave to cool.
- Before serving, place the pavalova on a plate; spread the cream on top followed by the rhubarb & strawberries.