Miguel Maestre creates a masterpiece that is guaranteed to wow a crowd.
Miguel Maestre whips up a beaut berry pav!
SERVES 8 PREP 25 MINS COOK 1 HR 30 MINS
375g caster sugar
1 tsp lemon juice
1 tbsp cornflour, sifted mixed berries, sliced almonds, choc nuts, nougat, fruit compote, to serve CITRUS CUSTARD
2 lemons (2 zested, 1 juiced)
6 egg yolks
1 cup caster sugar
45g cornflour, sifted
30g unsalted butter, cubed ONE Preheat oven to 200ºC non-fan.
Line a baking tray with baking paper.
TWO Using an electric mixer on medium speed, beat eggwhites until soft peaks form. Add sugar, 1 tbsp at a time, beating well between each addition, until sugar is dissolved. Increase speed to high and beat until a spoonful of meringue sits on the surface like a ribbon.
THREE Add lemon juice and cornflour; beat until mixture is thick and glossy. Spoon onto prepared tray and quickly mould into shape.
FOUR Place tray in middle of oven and immediately reduce to 120ºC non-fan. Cook for 80-90 mins, until meringue has a hard crust, but don’t let pavlova colour. Turn off oven; cool completely with door ajar.
FIVE Meanwhile, make custard. Heat milk and lemon zest over medium, until almost boiling. Remove from heat; stand for 5 mins. SIX Beat egg yolks and sugar until pale and fluffy. Add warm milk to egg mixture, whisking to combine. Return to saucepan; heat over medium, stirring constantly to prevent curdling. Do not boil. When it starts to thicken, add cornflour. Continue to stir until thick. Remove from heat. SEVEN Whisk in butter, one cube at a time, until glossy. Add lemon juice. Cool. EIGHT Top meringue with custard, mixed berries, nuts, nougat and compote.