Jamie Magazine
By Trevor Oliver & Justin Grieg
1 hr 10 mins
Not Too Tricky
serves 8
About the recipe
Recipe from The Cricketers.
Recipe From
Ingredients
6 large free-range egg whites
360g white caster sugar
quality white chocolate
RHUBARB & STRAWBERRY COMPOTE
400g rhubarb
400g strawberries
1 vanilla pod
50g white caster sugar, or more if needed, depending on sweetness of rhubarb
VANILLA CREAM
300ml 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 2cm 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/300°F/gas 2 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 to 45 minutes 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.
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