With only three weeks left until we stop for our first proper break of the year I thought I’d get going on All Things Easter!

This gorgeous Pink Fruit Pavlova is perfect to serve as a dessert on Easter Sunday and easy to make so please don’t be put off if you have never attempted making anything with meringue before.

NEWS FLASH -

If you are giving this a go from outside the UK don’t forget to check out our brand new super dooper ‘Cooking & Baking Conversion Chart’ It includes oven temperature conversions, weight conversions and a food glossary. I hope you find it useful. We will be putting a link to this chart on every recipe on the site.

• Pre-heat oven to 150c
• Whisk all the the egg whites together until they form stiff peaks. Don’t over whisk though as you still need to add the sugar, you’ll know when the peaks are stiff as you’ll be able to see it.
• A few minutes into whisking add a few drops of pink food colouring to give the meringue a lovely rosy hue. You’ll need to use your judgment on the colouring as I have no idea what type you’ll be using.

• Add the caster sugar one tablespoon at a time continuing to whisk gently as the sugar is added

• Cover a large baking tray with a greaseproof paper or non-stick lining.
• Spoon the mixture onto it creating your pavlova sized mound of meringue
• Turn the oven down to 130c and bake for approximately 1 hour and 20 minutes or until it starts to brown on top

Note: For fan assisted ovens you will need to reduce the baking time by around 20 minutes.

• Whilst the pavlova is baking, wash and cut the rhubarb, into 2 inch pieces, and then add to a large saucepan.
• Sprinkle the two tablespoons of caster sugar over the rhubarb and place the pan onto a low heat and let the rhubarb simmer in its own juices until it is soft but not sloppy. This should take around 8-10 minutes.
• Once the rhubarb has stewed set aside to cool.

• On a large platter or cake-stand, cut the swiss roll / sponge cake into slices (approx 1 inch thick) and lay the slices flat around the platter/cake-stand, until it is covered. This will make the base of the dessert.

• Remove the baked meringue from the oven and set to one side allowing to cool completely before you remove it from the greaseproof paper.
• Once cooled place the meringue on top of the sponge base

• Halve the passion fruits and spoon the pips and the juices onto the top of the dessert

• Then, spoon the  cooled stewed rhubarb over the top too.
• Enjoy the decadence and feel more than free to add a good quality vanilla ice-cream or whipped cream.

The flavours of the fruits used go perfectly with the sweet sugary gooey and crispy meringue base.

Almost too perfectly.

Can anything ever be too perfect?

Nope!

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Cherry Menlove

Related posts:

1. Cherry’s Classically Simple Fruit Cake
2. How To Make Gooseberry Clafoutis
3. How to Make Raspberry Coulis
4. How To Grow Your Own Fruit & Vegetables – My Beginning
5. How to make Jam, Day 5 – A recipe for Mini Strawberry Jam Tarts

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