Our Fabulous Pavlova (gf)

The ultimate pav has a crisp/chewy outer, with a soft marshmallow centre. It’s easy to dress up with clouds of cream and gorgeous fresh berries, and we’ve gilded the lily with pistachio toffee shards.

6 large egg whites, size 7 1½ cups caster sugar 1 tablespoon cornflour 2 teaspoons lemon juice ½ cup lime or lemon curd

Draw a 20cm circle on a sheet of baking paper.

Grease a flat baking tray and place the paper, ink-side down, on top.

EQUIPMENT:

Preheat the oven to 120°C regular bake.

Whisk the egg whites to soft peaks, then gradually add the sugar, 2 tablespoons at a time. Whisk until thick and glossy and the sugar is dissolved. The mixture should be smooth when rubbed between your fingertips. Any undissolved sugar will cause the meringue to weep. Sift over the cornflour and add the lemon juice. Using a large metal spoon, fold into the meringue.

Spoon the meringue into the centre of the marked circle on the baking paper. Using the back of a large spoon, carefully spread it to the edge of the circle, building up the sides and swirling the top, keeping the meringue as high as possible.

Bake for 1½ hours. Turn off the oven and, with the door closed, leave the meringue inside to cool completely.

Gently spread the lime curd over the top of the pav. Whip the cream and mascarpone together until thick then dollop over the curd. Pile on the raspberries and pomegranate arils and top with shards of toffee, if using.

TO ASSEMBLE: TO ASSEMBLE

The meringue can be made 2 days ahead and stored in an airtight container.

COOK’S NOTE:

250ml cream 250ml mascarpone 2 punnets fresh raspberries ½ cup fresh pomegranate arils

Pistachio Toffee Shards (see recipe below)

SERVES 8