Overnight Pavalova with strawberries and rhubarb

Serves 6 or 4 piggies

Ingredients - Meringue:


  1. Preheat the oven to 150°C /gas mark 2. Line a baking tray with non stick paper.
  2. Place the egg whites in a heatproof bowl over a saucepan of barely simmering water
  3. Heat, stirring regularly until the sugar has dissolved and the mixture is warm.
  4. Beat in an electric mixer with the whisk attachment until the mixture is very thick and nearly cool- approx. 10-15 mins.
  5. Spread the meringue onto the baking tray to a thickness of about 2.5cm/1 inch.
  6. Place in the oven and turn immediately down to 120°C/gm ½ and bake for 1 hour then switch the oven off and leave overnight.
  7. The next day roast the rhubarb in the oven with the handful of sugar at 190°c/gm5 until just cooked- approx 25 mins. Leave to cool.
  8. Before serving, place the pavalova on a plate; spread the cream on top followed by the rhubarb & strawberries.

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