These individual pavlovas are perfect for entertaining and alfresco dining. The chocolate meringues are topped with rhubarb and elderflower curd along with roasted rhubarb. Pure bliss and a striking summer dessert.
Separate the eggs into two bowls. Whisk the whites in a large clean bowl until foamy and reserve the yolks for the curd.
3 large egg whites
Add a pinch of cream of tartar to the whites and whisk until soft peaks form. You can do this by hand or use electric beaters.
1 pinch cream of tartar
Add the vanilla extract (if using) and the sugar a tablespoonful at a time, whisking in between each one.
200 g golden caster sugar, ½ tsp vanilla extract
Sieve in the arrowroot and cocoa powder and whisk until stiff peaks form.
3 tsp arrowroot, 4 tsp cocoa powder
Spoon the mixture onto lined baking trays to form eight circles, leaving plenty of space in between each one. The meringues will nearly double in size.
Form them into nest shapes, leaving a large indentation in the middle.
Dust a little cocoa powder over each one, if liked.
Bake at 150℃ (130℃ fan, 300℉, Gas 2) for 10 minutes, then at 125℃ (105℃ fan, 275℉, Gas ½) for a further hour. Switch off the oven, open the door slightly and leave the meringues inside until cold.
Rhubarb Curd
Chop the rhubarb stems into chunks.
400 g rhubarb
Put them in a lidded pan with the elderflower cordial and simmer until soft, about 5 minutes.
2 tbsp elderflower cordial
Puree the rhubarb. A stick blender is ideal for this.
Mix the egg yolks in a bowl with the sugar.
3 egg yolks, 100 g golden caster sugar
Place the bowl over a pan of simmering water and stir. You can do this in a pan directly, but it can be harder to control the heat and you don’t want scrambled eggs.
Add the hot rhubarb puree and continue to stir.
After about 10 minutes of regular (but not continuous) stirring, add 50g unsalted butter.
50 g unsalted butter
Continue to stir occasionally for another 5 minutes or until the mixture has thickened to a custard like consistency.
Chop the rhubarb into finger sized lengths, then cut into batons lengthways.
200 g rhubarb
Place in an ovenproof dish together with the elderflower cordial.
1 tbsp elderflower cordial
Sprinkle with the sugar, then roast for about 10 minutes or until the rhubarb is soft but still holds its shape. Allow to cool.
1 tbsp golden caster sugar
To Assemble
Spoon a tablespoon of rhubarb curd onto each meringue.
Decorate with fingers of roasted rhubarb.
Notes
It's best to roast the rhubarb first, then when the oven is cool enough you can bake the meringues afterwards. You can prepare the meringues whilst the rhubarb is roasting and the curd whilst the meringues are baking.It's easy to make your own elderflower cordial, but you'll need elderflowers to be in season.Arrowroot has similar properties to cornflour, but has beneficial properties.For a bit of added decadence, top the rhubarb curd with a teaspoon of clotted or whipped cream before adding the roasted rhubarb.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.