Lemon Curd and Coconut Pavlova
30 minute to prep
1 hour, 30 minutes to cook
Serves 6 of your best mates!
- 6 egg whites
- 315g (1 1/2 cups) caster sugar
- 1 teaspoon 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 teaspoon cornflour
- 2 lemons, juiced
- 2 limes, rind finely grated, juiced
- 20g butter, chopped
- Preheat the oven to 140C/120C fan forced. Use electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form.
- Add sugar, 1 tablespoon at a time, beating until dissolved and mixture is thick and glossy. If mixture is grainy when rubbed between your fingers, continue beating. Beat in cornflour.
- Draw a 22cm circle on a sheet of baking paper. Place paper, ink-side down, on a baking tray, with meringue on each corner of paper as a glue. Spoon meringue onto circle.
- Smooth around the edge of meringue. Use a spatula to create swirls and peaks on top. Bake for 1 hour 30 minutes or until crisp and dry. Turn oven off. Leave meringue in oven, with door ajar, to cool completely.
- Meanwhile, for curd, whisk eggs, sugar and cornflour in a saucepan. Add lemon and lime juice and rind. Cook over medium heat, whisking, for 5-8 minutes, until thickened. Stir in butter. Cool to room temperature.
- Place in the fridge for 2-3 hours to chill. Gently fold cream and curd together in a bowl to create a marbled effect. Spoon over meringue. Top with mango, lychee and banana. Drizzle with passionfruit. Sprinkle with coconut.
- Make sure your bowl and whisk are clean and completely dry.
- When separating your eggs, ensure no yolk gets in the bowl. The yolk contains fat, which will prevent the white from thickening.
- Meringue hates humidity! Leave it to dry out in the oven with the door ajar, then set aside to cool in a cool spot of the kitchen, out of the breeze.