*MINI PAVLOVAS WITH RHUBARB AND STRAWBERRIES..

December 9, 2013

MINI PAVLOVAS WITH RHUBARB AND STRAWBERRIES

FOR THE MERINGUE006
8 egg whites
1/2 tsp. salt
vanilla
400 g sugar
8 tsp. corn starch
4 tsp. white wine vinegar

FOR THE SAUCE
4 stalks rhubarb
400 g sugar
vanilla pod
1/2 orange zest
500 ml water
300 g strawberries

FOR THE CREAM
250 ml heavy cream
250 ml yogurt
1 tbsp. sugar

1. MAKE THE MERINGUE: preheat the oven to 140 degrees Celsius. Line two baking sheets with baking paper.
2. Whip the egg whites, salt, vanilla till soft peaks form. Slowly add the sugar till firm. Fold in corn starch and vinegar.
3. Spoon the mixture into 8 portions on the baking sheets. Bake for 1 hour.
4. MAKE THE SAUCE: put the cut rhubarb into a bowl. In a saucepan mix sugar, vanilla and orange zest with water and bring up to boil. As soon as it starts boiling, pour the syrup over the rhubarbs. Leave for an hour. Drain the syrup from the rhubarb (makes great lemonade) and leave the rhubarbs for another hour in a fridge. After that add the sliced strawberries.
5. MAKE THE CREAM: whip up the cream with sugar, fold in the yogurt.
6. Ice the top of the meringues with cream  and then top them with fruit sauce. Serve immediately as the meringue melts under the cream!
20130922_162826P. S. Ever since I mastered making the meringue, it has definitely become one of my favourites in different sizes and shapes.. but I must admit that in this recipe the sauce is the star.. never thought that rhubarb and strawberry makes such a great couple.. cannot wait for the next season..

Enjoy, k.

recipe from “Deserti” by Karla Bardi

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