Mini pink pavlovas with rhubarb and raspberries
Perfect for parties and afternoon teas, these sweet little pink pavlovas are topped with vanilla cream, poached rhubarb and fresh raspberries.
Note: + 1 hour cooling and 30 mins chilling time
- 2 Coles Australian Free Range Egg whites
- ½ cup (110g) caster sugar
- Pink liquid food colouring
- 3 rhubarb stems
- ¼ cup (55g) caster sugar, extra
- ¼ cup (60ml) orange juice
- 300ml thickened cream
- 1 tbs icing sugar mixture
- 1 tsp vanilla bean paste
- 80g raspberries, coarsely torn
- Mint leaves, shredded if desired, to serve
Preheat oven to 100°C. Line 2 baking trays with baking paper.
Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Add the sugar, 1 tbs at a time, whisking well after each addition until the sugar completely dissolves. Add 1-2 drops of food colouring and beat until well combined. Transfer mixture to a piping bag fitted with a 5mm fluted nozzle. Pipe 4cm-round nests onto the lined trays.
Bake, swapping the trays halfway through cooking, for 1 hour or until dry to the touch. Turn oven off. Leave the meringues in the oven, with the door ajar, for 1 hour to cool completely.
Meanwhile, use a large sharp knife to cut 2 rhubarb stems into 5mm pieces. Reserve in a bowl. Coarsely chop remaining rhubarb stem and place in a small saucepan with extra sugar, orange juice and 2 tbs water. Place over medium heat. Cook for 5-7 mins or until sugar dissolves and rhubarb is tender and releases its juice. Strain through a fine sieve into a bowl, discarding solids. Return rhubarb syrup to the pan. Place over low heat. Add the reserved chopped rhubarb. Bring to a simmer. Remove from heat. Transfer to a heatproof bowl. Place in the fridge for 30 mins to chill.
Use an electric mixer to whisk the cream, icing sugar and vanilla in a medium bowl until soft peaks form.
Place the nests on a serving platter. Spoon the cream mixture over the nests. Top with the rhubarb mixture, raspberry and mint. Serve immediately.