for 4 people

Pavlovas

2	fresh egg whites
1 pinch	salt
100 g	sugar
1	organic lemon, use a little grated zest and 1 tsp of juice

Compote

250 g	rhubarb, cut into approx. 2 cm pieces
1 tbsp	sugar
2 tbsp	water
1	vanilla pod, cut lenghtwise, seeds scratched out
100 g	frozen raspberries, slightly defrosted

To serve

100 g	crème fraîche
1 ¼ dl	full cream, beaten until stiff
4 sprig	peppermint, torn into pieces

How it's done

Pavlovas

Beat the egg whites with the salt until stiff. Add half of the sugar, continue to beat using the whisk on a mixer until the mixture turns glossy. Add the remainder of the sugar along with the lemon zest and juice, continue to beat until the egg whites are fine-textured, glossy and very stiff. Using 2 tablespoons, place 4 small mounds of the mixture on a baking tray lined with baking paper.

To bake/dry

Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 2 hrs. Switch the oven off and leave the pavlovas to cool in the oven with the door slightly ajar.

Compote

Place the rhubarb in a pan with all the other ingredients up to and including the vanilla seeds, bring to the boil. Reduce the heat, cover and simmer for approx. 3 mins. until just soft. Add the raspberries, mix, leave to cool.

To serve

Plate up the pavlovas, press down gently with the back of a spoon. Carefully fold the crème fraîche into the whipped cream, spread on top of the pavlovas. Top with the rhubarb compote, decorate with the mint.

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