Ginger curd, sour cream & strawberry pavlova
They may be small, but Parkesbourne Produce’s gold medal Alpine strawberries are intense, while state winner Bunda Ginga’s ground ginger is beautifully warm and fragrant. A pav showcasing both revamps this classic Australian dessert.
Begin this recipe 1 day ahead. 8 eggwhites 2 cups (440g) caster sugar 2 tsp white vinegar 250g sour cream, whisked Hulled strawberries (Parkesbourne Produce Alpine Strawberries – substitute small strawberries) and lemon balm leaves (from good grocers – substitute mint), to serve
LEMON & GINGER CURD
2 eggs, plus 2 egg yolks
3/4 cup (165g) caster sugar 80g cold unsalted butter, chopped Finely grated zest and juice of 2 lemons 2 tsp ground ginger (Bunda Ginga) Preheat oven to 150°C. Grease a baking tray and line with baking paper.
Place eggwhites in a stand mixer fitted with the whisk attachment and whisk to soft peaks. With the motor running, slowly add sugar, whisking until all sugar is dissolved. On low speed, gently mix in vinegar until combined.
Place large spoonfuls of mixture in a ring on prepared tray, filling centre with remaining mixture. Place in oven, then reduce to 120°C. Bake for 1 hour 30 minutes or until dry to the touch. Turn off oven and leave with the door ajar until completely cooled.
Meanwhile, for the curd, whisk eggs, egg yolks and sugar in a saucepan until smooth. Place pan over low heat and add butter, lemon juice and zest, and ginger. Cook, whisking constantly, for 6-8 minutes or until thickened. Strain through a sieve into a bowl, then cover surface directly with plastic wrap and chill for at least 2 hours or until completely cooled.
Carefully transfer pavlova to a serving platter. Gently fold sour cream through curd and spoon over meringue. Scatter with strawberries and lemon balm leaves to serve.