BAKE AN INSTA-WORTHY PAV EVERY TIME WITH THESE INSIDER TIPS
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
2 tbsp lime juice Zest of 1 lime 60g caster sugar 35g butter
1 egg, beaten
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.