Preparation: 20 minutes (plus cooling in the oven) l Cooking: 1 hour
Ingredients (serves 8)
Pavlova
6 egg whites (210g), at room temperature
330g (1.5 cups) caster sugar
1.5 teaspoons white vinegar
Lemon curd
2 egg yolks
75g (1/3 cup) caster sugar
2 teaspoons finely grated lemon rind
80ml (1/3 cup) lemon juice
80g unsalted butter, chopped
4 kiwi fruit sliced
35g (1/4 cup) slivered pistachios
Method
Pavlova
- Preheat oven to 150C fan forced. Mark a 23cm circle onto a sheet of baking paper. Turn baking paper over and place onto an upturned large greased baking tray (this makes it easier for sliding pavlova off tray once cooked).
- Place egg whites in the bowl of an electric mixture. Whisk on high speed until stiff peaks.
- Gradually add sugar a tablespoon at a time, making sure sugar is dissolved between each addition. Once sugar is added, scrape down sides of bowl if needed. Whisk for a further 6 minutes, or until mixture is thick and glossy.
- Add vinegar and whisk for further 2 minutes. Spoon meringue onto paper. Use a pallet knife to shape the meringue into peaks.
- Place in oven, reduce oven temperature to 120C fan forced and bake for 1 hour or until dry. Turn off oven and allow pavlova to cool completely. Meanwhile, make the lemon curd.
Lemon curd - Place yolks, sugar, lemon rind and juice in a small bowl and whisk to combine. Place in a small saucepan with butter.
- Place over medium heat, bring to a simmer, stirring constantly. When it comes to the boil, take off heat and strain through a fine sieve. Refrigerate until cold.
- Place pavlova on serving plate, top with lemon curd, kiwifruit and sprinkle with pistachio.
Tips: When passionfruit is in season, drizzle with the pulp of three passionfruit.