CEN­TRE FOLD

BAKE AN IN­STA-WOR­THY PAV EV­ERY TIME WITH THESE IN­SIDER TIPS

Life & Style Weekend - - MAGAZINE | FOOD & WINE - Alas­tair Mcleod is the chefowner of Al’freshco, al­freshco.com.au

WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER CE­RAM­ICS: TWO WARM HANDS

A good pavlova should have a crisp ex­te­rior with a soft cen­tre. This is achieved by the ad­di­tion of corn­flour and vine­gar. We all know about hav­ing a bowl that is scrupu­lously dry, as the mois­ture stops egg white in­creas­ing in vol­ume. An­other thing to con­sider is to only make pavlova on a low hu­mid­ity day and def­i­nitely not on a rainy day. Other lesser known tips are to use room tem­per­a­ture eggs and add sugar slowly to en­sure an airy meringue that is nei­ther cracked nor weepy.

MANGO AND LIME CURD PAVLOVA, FRESH RASP­BER­RIES Serves: 6 IN­GRE­DI­ENTS

4 egg whites

220g caster sugar

2 tsp corn­flour

1 tsp white wine vine­gar

250ml thick­ened cream, whipped to stiff peaks

150ml lime curd

2 large man­goes, peeled, seeded and diced

Zest of 1 lime

1 pun­net rasp­ber­ries

LIME CURD

2 tbsp lime juice Zest of 1 lime 60g caster sugar 35g but­ter

1 egg, beaten

METHOD

Pre­heat oven to 180C. Grease and line a 24cm x 30cm bak­ing pan with bak­ing pa­per. Whisk egg whites un­til stiff peaks form then add sugar lit­tle by lit­tle and con­tinue to whisk un­til meringue is thick and glossy. Com­bine the corn­flour and vine­gar and briefly whisk in to in­cor­po­rate. Use a plas­tic spat­ula to spoon mix evenly into the pre­pared pan. Bake for 10 mins or un­til meringue starts to brown. Al­low to cool then care­fully re­move from pan and set on a clean tea towel. When cool, spread with cream fol­lowed by the curd. Lift the edge of the tea towel clos­est to you and roll the meringue away from you to form a neat roll. Use the tea towel to shape and neaten then re­frig­er­ate for a few hours be­fore cut­ting. Mean­while com­bine mango and lime zest. To serve, slice meringue and spoon over mango salsa and scat­ter with rasp­ber­ries. LIME CURD: Com­bine juice, zest, sugar and but­ter in a small pot over a low heat un­til the sugar dis­solves and the but­ter has melted. Re­move from heat and beat in the egg with a spat­ula. Re­turn to a low heat and cook, stir­ring con­tin­u­ously un­til mix­ture coats the back of the spoon.

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