Ingredients:
5 egg whites (from 700g eggs)
220g icing sugar
1 tsp apple cider vinegar
1 1/2 tsps cornflour
Curd:
3 passionfruit
juice 1 lime
100g butter
4 egg yolks
3/4 cup caster sugar
Fruit:
mango, sliced
lychees
passionfruit
blueberries
Summer fruit pavlova with passionfruit and lime curd
Line a large baking tray with greaseproof paper. Preheat oven to 120 degrees.
Beat egg whites till soft peaks.
Very gradually beat in sugar on high till firm peaks form. Rub some of the mixture between your fingers - if you can still feel sugar granules keep beating, scraping down the sides of the bowl regularly to ensure all the sugar is mixed in well. (If the sugar isn’t well mixed it will ooze out of the pav whilst cooking).
Add the vinegar and cornflour and beat for another minute to mix through.
Spoon the mixture gently onto tray, spoonful by spoonful, forming a rough circle, and hollow out the centre slightly with the back of the spoon.
Cook for about 60-70 minutes till dry. Leave in oven to cool, leaving the oven door open slightly.
To make the curd: Place a metal bowl over a pan of about 2cm of water. Place over a low heat. Put the sugar, passionfruit pulp and lime juice into the bowl and stir till sugar is mostly dissolved. Add the butter and egg yolks and stir constantly over a low heat for about 15 minutes till thick. (You need to stir constantly or you will get scrambled eggs). Pour into a ceramic bowl and cover with cling wrap. Chill till needed.
To serve: Spoon curd into centre of pavlova, then top with cream and fruit.