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Justine's lemon curd and cream pavlova
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Master the art of summer pavlova with zesty citrus swirls, courtesy of Justine Schofield.
Ingredients:
  • 6 egg whites
  • 315g (1 1/2 cups) caster sugar
  • 2.50 gm cornflour
  • 100ml thickened cream, whipped to firm peaks
  • 1 mango, peeled, thinly sliced
  • 4 lychees, peeled, halved, deseeded
  • 1 banana, peeled, sliced diagonally
  • 2 passionfruit, halved
  • 20g (1/4 cup) shredded coconut, lightly toasted
  • 3 eggs
  • 170g (3/4 cup) caster sugar
  • 2 lemons, juiced
  • 2 limes, rind finely grated, juiced
  • 20g butter, chopped
Instructions:
  • Preheat the oven to 140C/120C fan forced. Beat egg whites with electric beaters in a clean, dry bowl until soft peaks form.
  • Gradually incorporate the sugar, one tablespoon at a time, while beating until fully dissolved and the mixture becomes thick and glossy. If the mixture feels grainy when rubbed between your fingers, keep beating until smooth. Then, mix in the cornflour.
  • Trace a 22cm circle on a sheet of baking paper. Place the paper, ink-side down, on a baking tray. Add a dollop of meringue to each corner of the paper to secure it in place. Spoon the meringue onto the circle.
  • Shape the meringue with a spatula, creating decorative swirls and peaks on top. Bake for 1 hour and 30 minutes until crisp and dry. Turn off the oven and let the meringue cool completely inside with the door slightly ajar.
  • In a saucepan, combine eggs, sugar, and cornflour, then whisk together. Mix in lemon and lime juice and rind. Cook over medium heat, whisking constantly for 5-8 minutes until thickened. Stir in butter and let cool to room temperature.
  • Chill in the fridge for 2-3 hours. Combine cream and curd in a bowl for a marbled effect. Spoon over meringue. Add mango, lychee, and banana. Drizzle with passionfruit and sprinkle with coconut.

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