Name: Mixed fruit pavlova with lemon curd
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 4 eggs white; 250 ml castor sugar; 10 ml cornflour; 5 ml vinegar white wine; 2,5 ml vanilla essence; mixed fruit; lemon curd; 3 eggs; 250 ml castor sugar; 60 ml lemon juice; 60 g butter; 1 lemon zest only

Recipe Disclaimer

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Ingredients (12)

4	eggs — white
250 ml	castor sugar
10 ml	cornflour
5 ml	vinegar — white wine
2,5 ml	vanilla — essence
	mixed fruit
	lemon curd
3	eggs
250 ml	castor sugar
60 ml	lemon juice
60 g	butter
1	lemon — zest only

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Method:

A good pavlova should always be crispy on the outside and gooey inside!

Preheat oven to 160 °C. Line a baking sheet with baking paper.

1. Draw a 16-cm circle on the baking paper. Beat egg whites until foamy, then slowly add the sugar while beating until firm, shiny peaks form.

2. Sift the cornflour into the beaten egg whites, add the vinegar and vanilla, and fold until well incorporated. Pile the meringue in the drawn circle and gently smooth it on top. Bake in the oven for 1½ hours.

3. Turn off the oven with the meringue still inside and leave to cool for 30 minutes.

4. Lemon curd: Whisk the eggs, sugar and lemon juice over a double boiler of simmering water until thick. Add in the butter until all is incorporated, mix in the zest and cover with clingwrap for 1 hour.

5. Transfer the meringue to a plate and top with the lemon curd and mixed fruit.