Rhubarb and berry pavlova bites

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How to make Rhubarb and berry pavlova bites

  • Yield : 8
  • Prep Time : 2:10
  • Cook Time : 0:50
  • Total Time : 3:00

Ingredients

  • 2 egg whites
  • 1/2 cup caster sugar
  • 1 teaspoon cornflour
  • 1/3 cup rhubarb and red berry jam, warmed
  • 300ml double cream
  • White chocolate curls, to serve

Method

  • Step 1 Preheat oven to 130°C/110°C fan-forced. Grease and line 2 baking trays with baking paper.
  • Step 2 Using an electric mixer, beat egg whites until soft peaks. Add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved. Fold in cornflour. Fold in 2 tablespoons jam to create a marbled effect.
  • Step 3 Drop level tablespoons meringue onto trays. Using the back of a spoon, shape into rounds. Bake for 45 to 50 minutes or until pavlovas are just firm to touch, swapping trays halfway during cooking time. Turn oven off. Cool pavlovas in oven with door ajar.
  • Step 4 Whisk cream until firm peaks form. Fold through remaining jam. Serve topped with double cream mixture and chocolate curls.

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