Crumble Pavlova

Ingredients 3 egg whites 155g (3/4 cup) caster sugar 1 teaspoon cornflour 1/2 teaspoon white vinegar 1/2 teaspoon vanilla extract 600ml thickened cream 100g dark chocolate, chopped 2 x 50g Violet Crumble bars 125g punnet fresh raspberries Preheat oven to 100�C. Line a baking tray with baking paper. Use an electric mixer to beat the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Add 1 1/2 cups (330g) of the sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and the mixture is thick and glossy. Beat in 1 tablespoon of the cornflour. Step 2 Use a large metal spoon to spoon mixture onto lined tray. Sprinkle with half the hazelnut. Bake for 1 1/2 hours or until dry to touch Step 3 Turn oven off. Leave pavlova in oven, with the door ajar, for 2 hours to cool completely. Step 4 Meanwhile, place the egg, butter, orange rind, 1/4 cup (60ml) orange juice, remaining sugar and remaining cornflour in a saucepan over medium heat. Cook, stirring, for 5 mins or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Discard solids. Place orange curd in the fridge to chill. Step 5 Preheat oven to 150�C. Line a baking tray with baking paper. Place rhubarb on the lined tray. Sprinkle with extra sugar. Drizzle with remaining orange juice. Bake for 10 mins or until rhubarb is tender but still holds its shape. Place in the fridge to cool completely. Step 6 Place the pavlova on a serving plate. Use an electric mixer to beat the cream in a bowl until soft peaks form. Add orange curd and gently swirl to create a marbled effect. Spoon over top of the pavlova. Top with the rhubarb, remaining hazelnut and orange zest.