We're pretty partial to anything with raspberry and rhubarb, but start with a sweet and light meringue shell, fill it with vanilla-infused sweetened whipped cream, and drizzle the most delicious raspberry and rhubarb sauce over the top? Let's party!
If you've never worked with meringue before, it's pretty darn easy. Start with fresh, fresh eggs that are at room temperature. You'll need a stand mixer for these, and the bowl and whisk need to be absolutely clean and free from any grease or egg yolks. Cream of tarter stabilizes everything, and vanilla bean paste gives it the most wonderful flavor. I recommend using superfine sugar, as it melts much easier into the foamy egg mixture, and then whips up into billowy, puffy clouds of meringue perfection!
When you are ready to serve, it only takes a few minutes to pile everything together - and your special family and friends will LOVE these! So simple, so good! Hope that you enjoy!