Following a spate of yolk-rich curds and cakes, I found my freezer filling up with egg whites while I procrastinated over what to do with them. First up was a batch of macarons – my first try at Italian meringue! – followed by this pretty Mother’s Day Pavlova.
According to my flavour thesaurus, chef Richard Corrigan goes a bundle on rhubarb and mango. Given that both are ready available at the moment, I decided to give it whirl. The delicate pink of forced rhubarb coulis contrasted with the deep yellow mango make for a visual treat – perfect for spring or Easter. And the flavour? Super! Of course, before adorning my plus-sized meringue with an untested combination, I had try a sample (or two). After dipping a slice of peppery mango into the rhubarb sauce I declared it a success – something like peaches and raspberries only completely different and positively dreamy.
Rhubarb and Mango Pavlova
For the rhubarb coulis
- 400g pink rhubarb
- 50g sugar
Heat oven to 180°C. Wash, dry and chop the rhubarb into 5cm sticks.
Place in an over-proof dish and toss with the sugar. Cover with foil and roast for 15 minutes. Remove the foil and continue to cook for another 5-10 mins until soft.
Leave to cool completely. Blend in a food processor or mouli until you have a smooth sauce.
For the meringue
- 4 egg whites
- 225g sugar
- 1tsp cornflour
- 1tsp white vinegar
Keep the oven at 180°. In a large, spotlessly clean bowl, beat the egg whites to stiff peaks.
Add the sugar a little at a time, beating well between additions. Once all the sugar has been added beat for 3-4 minutes more. Add the cornflour and vinegar and beat until smooth.
Spread the meringue on a lined baking tray and smooth into a 25cm circle. Place in the middle of the oven and turn the heat down to 120°C. Bake for 1½ hours. Turn the oven off and leave the meringue to cool in the oven, overnight if possible.
And to finish
- 284ml double cream
- 1 tsp vanilla paste or extract
- 1 large ripe mango
Place the meringue on a serving dish.
In a large bowl, whip the cream and vanilla to firm peaks. Fold through about half of the rhubarb coulis. Spread the cream evenly over the meringue.
Peel the mango and cut into thin slices. Arrange the slices over the cream and pour over the remaining coulis.