EASTER PAVLOVA WITH RHUBARB, GINGER, PASSIONFRUIT & ROSEMARY

After a glimpse of spring here in Scotland, we had the classic March showers which lasted a bit too long for my liking. But as a result, the grass is greener and the Japanese cherry blossom trees are slowly starting to bloom. And with the weather turning amazing again, spring in the air and Easter just around the corner, I couldn’t resist and decided to make the cake I have been longing to make on this sunny day – the easter pavlova.

The cake is composed of two large meringues, with whipped cream in the middle, and topped with more whipped cream stewed rhubarb and ginger, raw rhubarb shavings, passion fruit and rosemary.

I like a slightly softer centre when it comes to meringue so it melts in your mouth when you bit into it. To achieve this always keep your eggs at room temperature before making the meringue, and whipping. Use min 1/2 dl/50g sugar per egg white and add the sugar gradually whilst whisking.

Ingredients

Pavlova meringue

5 egg whites (organic eggs at room temperature)

250g sugar (if available use super-fine white sugar as it dissolves quicker)

1 pinch of salt

Rhubarb & ginger compote

400g peeled rhubarb (keep the peel and set aside)

1 tbsp raw grated ginger

1 dl/100g sugar

1dl/100g water

Topping

3dl/300g whipping (double) cream

Rhubarb shavings

2 passion fruits

1 bunch of rosemary

Preheat oven to 120°C/250°F.

Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out.

Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up the volume in the meringue and make it stiff and shiny. This should take approx. 10-12 minutes.

Spoon the meringue on the baking paper and shape with the back of a serving spoon. Form two meringues (20 cm width/5 cm height), one next to the other.

Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Turn the oven off and leave the meringue for a further hour.

Remove from the oven and leave to cool completely before putting your topping on.