Pavlova with Roasted Rhubarb & Strawberry Compote and Lemon Whipped Mascarpone

Preheat oven to 180°C (160°C fan/Gas Mark 4). Combine the forced rhubarb, frozen strawberries, sifted cornflour, golden syrup, lemon juice, grenadine syrup, and water in a baking dish. Toss to coat. Roast for 20-25 minutes, or until the rhubarb is tender and the sauce has thickened. Stir in the fresh strawberries and set aside to cool.

Clean your mixing bowl thoroughly to ensure no fat residue. Whisk the egg whites until stiff peaks form. Gradually add the caster sugar, a tablespoon at a time, whisking well after each addition until the meringue is thick, glossy, and no longer grainy. Gently fold in the white wine vinegar, sifted cornflour, and vanilla bean paste.

Spoon the meringue mixture onto a baking sheet lined with parchment paper, shaping it into a round with a slight well in the centre. Bake in the preheated oven at 120°C (100°C fan/Gas Mark ½) for 1 hour and 15 minutes. Turn off the oven and leave the meringue inside to cool completely with the door slightly ajar (this helps to achieve a crisp outer shell and soft, mallowy filling).

In a clean bowl, whisk together the mascarpone, double cream, icing sugar, lemon zest, lemon juice, and vanilla bean paste until thick and smooth. Be careful not to overmix.

Carefully place the cooled meringue onto a serving plate. Spoon the lemon whipped mascarpone into the well of the meringue. Top generously with the cooled roasted rhubarb and strawberry compote.