A crunchy outer shell, a soft chewy inside with lovely caramel notes; carefully broken into pieces and layered with cream and a strawberry and rhubarb compote, it is a deliciously decadent dessert.

Serves 12, Prep Time 25 minutes, Cook Time 1 ½ hours

MERINGUES

5 egg whites

½ cup caster sugar

½ cup brown sugar

1 tsp vanilla bean paste

1 tbsp cornflour

1 tsp balsamic vinegar

 

STRAWBERRY & RHUBARB COMPOTE

750 g strawberries

2 stalks rhubarb, very thinly sliced

1/3 cup sugar

1 tsp freshly grated ginger

2 cups cream

3/4 cup Greek Yoghurt

3 tbsp icing sugar

1 tsp vanilla bean paste

50 g Whittakers West Coast Buttermilk Caramelised White Chocolate , chopped

Freeze dried raspberries, optional

 

Pre-heat the oven to 160°C. Beat the egg whites for 1 minute. Mix the caster and brown sugars together in a bowl and then add 1 tablespoon at a time into the egg whites, making sure it is all incorporated before you add the next. Once all the sugar has been added, beat for 7 minutes or until glossy and the sugar has dissolved. Add in the vanilla bean paste, cornflour and the vinegar then beat for a further 30 seconds.

Line two baking trays with baking paper then spoon 12 rounds of meringue onto the trays. Put into the oven, turn it down to 110°C then bake for 1 ½ hours. Turn the oven off and leave for 4 hours or overnight.

Cut 500g of the strawberries into quarters and put into a heavy-bottomed saucepan along with the sliced rhubarb and the sugar. Bring to the boil then reduce the heat and simmer for 3 minutes, stirring from time-to-time. Remove from the heat, stir in the ginger, then set aside to cool. This can be made a day ahead.

Whip the cream until soft peaks are formed, then stir in the yoghurt, icing sugar and vanilla paste.

Gently break the meringues into pieces, then layer these in glasses along with the cream and the compote. Slice the remaining strawberries and arrange these on top. Break up a freeze-dried raspberry onto the top of each, followed by a sprinkling of chocolate, then serve.