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marksandspencer

M&S (@marksandspencer) /marksandspencer
There’s always room for dessert. Especially when it comes from @rosiefoodie and looks like this! Rhubarb and custard pavlova For the meringue 4 medium egg whites, at room temperature 250g caster sugar 3-4 drops vanilla extract 125g toasted hazelnuts, roughly chopped For the rhubarb 400g rhubarb, sliced into 1cm lengths 150g caster sugar 1 vanilla pod, split Zest and juice of ¼ lemon Zest and juice of 1 blood orange 1/2 tub of custard 300ml double cream Heat the oven to 200°C/180°C fan/gas mark 6. Line a roasting tray with baking parchment and fill with the rhubarb. Top with the sugar, lemon and blood orange zest and juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 25 minutes. Then remove from the oven. Heat the oven to 170°C/150°C fan/gas mark 3½ and line two baking sheets with baking parchment. Whisk the egg whites in a spotlessly clean bowl with an electric mixer, or in a stand mixer, until soft peaks form, then gradually add the sugar a tablespoon at a time, whisking constantly until thick and glossy. Whisk in the vanilla extract and gently fold in the chopped nuts. Spread a circle of meringue on each baking sheet. Bake for 35 to 40 minutes (don’t worry if the top cracks, it will still taste delightful), until they easily peel away from the parchment. Remove from the oven and carefully lift the meringues and baking parchment onto a wire rack and rest until they’ve cooled. Peel the parchment from the meringue discs and – using a palette knife – lift one onto a serving platter or cake stand. Whip the cream into soft peaks, being careful not to over-whip, and drain the rhubarb from its syrup. Fold a tablespoon of the syrup and the custard through the cream, reserving the rest of the syrup for cocktails. Spread most of the cream and custard mixture onto the base meringue, saving some to cover the top layer. Top with half the rhubarb, and sandwich with the other meringue. Pile the remaining cream and custard mix onto the top meringue and cover with the remaining rhubarb. Drizzle with a little more syrup, and serve.There’s always room for dessert. Especially when it comes from @rosiefoodie and looks like this!

Rhubarb and custard pavlova
For the meringue 
4 medium egg whites, at room temperature 
250g caster sugar 
3-4 drops vanilla extract
125g toasted hazelnuts, roughly chopped 
For the rhubarb 
400g rhubarb, sliced into 1cm lengths
150g caster sugar
1 vanilla pod, split
Zest and juice of ¼ lemon
Zest and juice of 1 blood orange
1/2 tub of custard
300ml double cream 
Heat the oven to 200°C/180°C fan/gas mark 6. Line a roasting tray with baking parchment and fill with the rhubarb. Top with the sugar, lemon and blood orange zest and juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 25 minutes. Then remove from the oven.

Heat the oven to 170°C/150°C fan/gas mark 3½ and line two baking sheets with baking parchment. Whisk the egg whites in a spotlessly clean bowl with an electric mixer, or in a stand mixer, until soft peaks form,
then gradually add the sugar a tablespoon at a time, whisking constantly until thick and glossy. Whisk in the vanilla extract and gently fold in the chopped nuts.

Spread a circle of meringue on each baking sheet. Bake for 35 to 40 minutes (don’t worry if the top cracks, it will still taste delightful), until they easily peel away from the parchment. Remove from the oven and carefully lift the meringues and baking parchment onto a wire rack and rest until they’ve cooled. Peel the parchment from the meringue discs and – using a palette knife – lift one onto a serving platter or cake stand.

Whip the cream into soft peaks, being careful not to over-whip, and drain the rhubarb from its syrup. Fold a tablespoon of the syrup and the custard through the cream, reserving the rest of the syrup for cocktails. Spread most of the cream and custard mixture onto the base meringue, saving some to cover the top layer. Top with half the rhubarb, and sandwich with the other meringue. Pile the remaining cream and custard mix onto the top meringue and cover with the remaining rhubarb. Drizzle with a little more syrup, and serve.source: https://www.instagram.com/marksandspencer

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