One of the things I love about my mum’s kitchen is that there are always at least 3 pavlova bases ready to be assembled into whatever dessert we fancy. To round off our meal I had thought to serve a rhubarb sponge or tarte tatin but really wanted something a bit lighter. Mum suggested a pavlova and I am very glad that she did! I am always a big fan of Yorkshire Rhubarb and, as always, the sharpness of the rhubarb is offset nicely by the sugar in the meringue. We served them as individual pavlova but you could assemble one large one if you prefered.
4 individual meringue bases
300ml whipping cream
4 stalks rhubarb
– Heat the oven to gas mark 6/200C.
– Chop the rhubarb into slices of 2cm or less.
– Place the rhubarb in an oven proof dish and springle with the sugar.
– Roast in the oven for 25-30 minutes. You want there to be plenty of juice and the rhubarb to still hold its shape.
– Remove from the oven and allow to cool.
– Drain the juice into a small jug.
– Whip the cream until it just forms stiff peaks.
– Fold the rhubarb through the cream, adding just a little of the juices to sweeten. Reserve a few pieces of rhubarb to garnish.
– Pile the cream onto the pavlova bases.
– Dot a few pieces of rhubarb on the top.
– I like to leave them to stand for at least 1 hour to allow the meringue to soften under the cream. if you prefer a crisp meringue all through only assemble just prior to serving.
– To serve drizzle the remaining juice over the tops.
Filed under Desserts, Easy
In my family we don’t make banoffee pie. We make it on a meringue base. It adds a whole extra dimension, not only do you have the banoffee flavours but the crisp, chewy meringue really adds something and the caramel melds beautifully with it. Normally I would make this in a pavlova sized meringue base but today I cheated and bought individual meringue nests on the way back from the hospital for a dessert treat.
Makes 1 individual serving, just multiply by however many people you want to feed or make one big one.
1 meringue nest
2 tsp Carnation Caramel*
1/2 a banana
2 tsp whipped cream
– Spoon the caramel into the base of the meringue, spreading it out with the back of the spoon.
– Place banana slices on top of the caramel.
– Dollop the cream on top and lightly shape with the back of the spoon.
– Dust with chocolate sprinkles.
– Place one banana slice on top and a pair of mint leaves if you like.
– You can assemble these to serve immediately or do them in advance and put on a plate in the fridge for a few hours. If left overnight the meringue will go a bit soft but that too is enjoyable!
* You can make your own caramel by putting a tin of condensed milk in a pan of boiling water and simmering it for 3 hours, which I have done on occasion, or you can just buy a tin of Carnation Caramel, simples!
If you want to make your own meringue base then you can use this recipe here but instead of piping it out into individual rounds just use a large spoon to shape it into one big meringue and bake for about 2 hours on Gas mark 1.
Filed under Desserts, Easy