Ingredients
- 6 large free-range egg whites
- 360 gr. white caster sugar
- quality white chocolate
Rhubarb & strawberry compote
- 400 gr. rhubarb
- 400 gr. strawberries
- 1 vanilla pod
- 50 gr. white caster sugar or more if needed
Vanilla cream
- 300 ml double cream
- 1 tablespoon white caster sugar
- 1 vanilla pod or ½ teaspoon vanilla extract
Method
- For the compote, trim and cut the rhubarb into 2 cm chunks, then hull and halve the strawberries.
- Place all the compote ingredients in a pan with a dash of water and cook over a low heat until the fruit is soft.
- Allow to cool.
- Preheat the oven to 150 °C and line a baking tray with greaseproof paper.
- Meanwhile, put the egg whites and sugar in a pan and gently heat, stirring constantly until the sugar dissolves.
- Pour into a mixing bowl and whisk till you have soft peaks.
- Spoon onto the greaseproof paper in 8 mini pavlovas and bake for 40 – 45′ until crunchy on the outside and soft inside.
- For the vanilla cream, whisk all the ingredients until the cream has increased in volume and keeps its shape.
- Assemble the pavlova by dolloping the cream on the meringue, followed by some fruit.
- To finish, shave or grate over white chocolate.