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Ingredients
Pavlova
Method
Pavlova
1.Makes 1 x 26cm disc. Preheat oven to 140°C fan bake. Line a tray with baking paper, then draw a 26cm circle on it.
2.Beat the egg whites until foamy, then begin to gradually add the sugar. Whisk in the water, vinegar and vanilla. Beat until thick and stiff, and the sugar is dissolved (about 10 minutes of beating), adding the cornflour last.
3.Spread meringue evenly onto the circle. Cook for 1 hour. Turn oven off and leave for another hour.
Rhubarb and custard pavlova
4.Put the strawberries in a bowl. Mix in the lemon juice and sugar.
5.Toss the rhubarb with the brown sugar, then spread on a lined oven tray. Bake at 150°C for 20-30 minutes or until soft. Set aside to cool. Transfer the rhubarb to the bowl with the strawberries, trying to keep the pieces intact.
6.To assemble, place one pavlova on a serving platter. Top with half of the whipped cream and drizzle over half the custard. Add half the fruit and top with the other pavlova. Cover with remaining whipped cream, custard and fruit.
7.Serve in big luscious wedges!
Note
- As long as they’re kept dry and away from humidity, pavlova will last a few days and stay crisp. I keep mine wrapped in foil in the oven – just be careful not to turn it on accidentally!
