Justine Schofield shares all the tricks of the trade for the perfect summer pavlova with a zingy citrus swirl.
- 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.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set