Rosewater Pavlovas with Vanilla-Roasted Red Fruits & Toffee Pistachios – BakeClub

Ingredients

• lime wedges, to serve
• 3 egg whites, at room temperature
• 165g (¾ cup) caster sugar
• 2 teaspoons cornflour, sifted
• 2 teaspoons rosewater
• 500g trimmed rhubarb (about 2 bunches), cut into 6 cm lengths
• 2 x 250g punnets small strawberries, hulled
• 2 vanilla beans, split lengthways
• 150g (⅔ cup) caster sugar
• 125ml (½ cup) thickened cream, whipped to firm peaks
• 130g (½ cup) thick Greek-style natural yoghurt
• 110g (½ cup) caster sugar
• 60ml (¼ cup) water
• 75g unsalted pistachio kernels, toasted