Twisted Citrus Pavlova with Lemond Curd
INGREDIENTS
10 eggs, room temperature
300g caster sugar
2 tablespoon malt vinegar
1 tablespoon cornflour
1 teaspoon vanilla extract
Twisted Citrus Lemon Curd
METHOD
Line a baking tray with baking paper. Use a large dinner plate to mark a circle on the center of the baking paper.
Preheat the oven to 120°C. Separate the egg whites from the yolks, carefully avoiding any yolk making it into the whites.
Place the egg whites into the bowl of an electric mixer fitted with the balloon whisk. Beat until egg whites are fluffy, about 5 minutes.
Add the sugar, one spoonful at a time. Continue beating the egg white for at least 10 minutes, until the sugar has dissolved.
Mix the malt vinegar, cornflour and vanilla essence into a slurry. Slowly add the slurry to the beating egg white and sugar mix. Continue beating for 1-2 minutes to combine well.
Spoon the pavlova mix onto the prepared baking tray, spread out the mix to meet the line on the paper. Smooth over the top with a spoon or palette knife.
Place in middle of oven and turn down to 100°C, and bake for 1 hour and 20 minutes. Don’t open the oven door. After an hour turn oven off and then leave in the oven other 4-5 hours or preferably overnight, to let the pavlova dry out.
When ready to serve, peel off the baking paper, spread over freshly whipped cream. Pour on spoonfuls of Twisted Citrus Lemon Curd. Top with slices of Twisted Dry Lemonade slices and fruit of your choice.
Serves 10-12
