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Rhubarb & Strawberry Pavlova

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- - - Total Time: 1 hr 10 min - Servings: 8 1 hour 10 minutes - - - Source: - - jamieoliver.com - - + + + Total Time: 1 hr 10 min + + Servings: 8 1 hour 10 minutes + + + + Source: + + + jamieoliver.com +

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Ingredients

-                6 large free-range egg whites
360 g white caster sugar
quality white chocolate
RHUBARB & STRAWBERRY COMPOTE
400 g rhubarb
400 g strawberries
1 vanilla pod
50 g white caster sugar , or more if needed, depending on sweetness of rhubarb
VANILLA CREAM
300 ml double cream
1 tablespoon white caster sugar
1 vanilla pod , or ½ teaspoon vanilla extract

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Ingredients

+            
+              6 large free-range egg whites
+            

+            
+              360 g white caster sugar
+            

+            
+              quality white chocolate
+            

+            
+              RHUBARB & STRAWBERRY COMPOTE
+            

+            
+              400 g rhubarb
+            

+            
+              400 g strawberries
+            

+            
+              1 vanilla pod
+            

+            
+              50 g white caster sugar , or more if needed,
+              depending on sweetness of rhubarb
+            

+            VANILLA CREAM

+            
+              300 ml double cream
+            

+            
+              1 tablespoon white caster sugar
+            

+            
+              1 vanilla pod , or ½ teaspoon vanilla extract
+            

+          

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Directions

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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Nutrition

Calories 586 29%
Fat 26.6g 38%
Saturates 16.4g 82%
Sugars 81g 90%
Protein 5.4g 11%
Carbs 81g 31%

Directions

+ 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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Nutrition

+ Calories 586 29%
Fat 26.6g 38%
Saturates 16.4g 82%
Sugars + 81g 90%
Protein 5.4g 11%
Carbs 81g 31% +