Spoiler alert: this here is a little cheat’s dessert. Prep is done in under an hour, no fancy qualifications required, looks pretty as a peach, and is so much fun to just absolutely demolish. Also it tastes pretty darn good. The slight tartness of the roasted rhubarb is offset by the honey mascarpone cream. Then there’s the slightly salty pistachios that flirt with the vibrant syrup drizzling down the sides. And did I mention that the crisp brown sugar meringue cradling the whole thing has a slightly caramelised flavour, and is so devilishly light and delicious? Who’s complaining?
Also, happy Mother’s Day! My marvellous Ma is currently galavanting off in New Zealand with Pa, trekking across vast rugged mountains and going to Gatsby-themed balls and generally living the high life. She and Dad fly home tomorrow, and I’m actually quite proud of them for leaping into this month-long holiday. It was the first trip longer than 3 days that they’ve taken together in the 25 years since they started breeding; ah parenthood! My mother is as passionate as she is humble, as fierce as she is gentle and as loving as she is loved. I can’t wait to floor her with a hug tomorrow night, thank goodness she isn’t too fragile…
Brown Sugar Meringues with Roasted Rhubarb, Honey Mascarpone Cream and Pistachios
Preparation Time: 1 hour
Total Time: 4 hours, or leave the meringues in the oven overnight
GLUTEN FREE
INGREDIENTS
Brown Sugar Meringues
- 225 g brown sugar
- 120 g fresh egg whites
Roasted Rhubarb
- 1.2 kg rhubarb, sliced into 2 inch lengths
- 2 oranges, juiced and zested
- 60 g raw sugar
Honey Mascarpone Cream
- 250 g mascarpone cheese
- 1 tablespoon honey
- 300 mL thickened cream
- 80 g pistachio nuts, to serve
METHOD
Brown Sugar Meringues
- Preheat fan-forced oven to 200°C/390°F. Line a deep roasting dish with baking paper, and pour the sugar in. Break up any lumps with a spoon. Bake for 7 minutes, until the edges just start to caramelise. Remove the sugar from the oven, and reduce the heat to 100°C/210°F.
- Wipe out the bowl of your mixer. Pour in the egg whites, and whisk on low speed for 2 minutes until small bubbles form. Turn the whisker up to medium/high speed, and whisk for 5-8 minutes until very stiff peaks form. You should be able to hold up the whisker and see that the meringue does not move or flop at all.
- Meanwhile, pulverise the sugar in a food processor for a couple of minutes to break up any lumps. With the whisker still going at medium/high speed, gradually add the sugar spoonful at a time, whisking well between each addition to ensure sugar dissolves.
- Once all sugar is incorporated, continue to whisk for another 5-7 minutes until the sugar is dissolved. Test this by rubbing a bit of meringue between your thumb and forefinger. If it feels gritty, keep whisking until smooth and glossy.
- Gently spoon 6 piles of meringue onto a lined baking sheet, about 1/2-1 cup per meringue.
- Bake for 2 hours, depending on your oven, until the meringues appear crisp and dry. Use the ‘tap test’ to check that the meringues sound hollow by gently tapping one against the tray, and once you’re satisfied, turn off the oven and open the door slightly, allowing the meringues to cool slowly in the oven until completely cooled (or overnight).
Roasted Rhubarb
- Preheat fan-forced oven to 180°C/350°F.
- Combine the rhubarb, orange juice and zest and sugar in an ovenproof dish. Roast for 30 minutes.
Honey Mascarpone Cream
- Whisk the cream on medium speed for 5 minutes until stiff peaks form. Transfer the cream to another bowl, and whisk the mascarpone and honey on medium speed for 2 minutes until slightly thickened. Do not over-whisk the mascarpone, or it will separate.
- Use a rubber spatula to gently fold the cream through the mascarpone. Cover and refrigerate until you’re ready to serve.
To Serve
- Plate up a meringue, and jazz it up with a spoonful of cream, some rhubarb and a sprinkle of pistachios.
- Demolish.
Refrigerate the rhubarb and mascarpone cream in an airtight container for up to 3 days. Warm the rhubarb before serving. The meringues are best eaten within 1-2 days, stored in an airtight container at room temperature.
one perfect mess 
Oh my! that looks incredibly promising!
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