Pine-lime Pavlova with Coconut
Serves 8, Prep and Cook: 2 hours
6 egg whites, at room
temperature 1½ cups caster sugar 1 tsp cornflour 1 tsp white vinegar 600ml tub thickened cream ¼ fresh pineapple (500g), peeled,
cored, cut into thin slices 1 cup coconut flakes, toasted
LIME CURD 3 egg yolks ½ cup caster sugar 1 tblsp cornflour ½ cup lime juice 50g unsalted butter, chopped
1 Grease a large, rectangular oven tray. Trace a 20cm x 30cm rectangle onto a sheet of baking paper. Place, trace-side down onto prepared tray.
2 Beat egg whites in a large bowl of an electric mixer on a medium to high speed until frothy.
3 With motor operating, add sugar 1 tblsp at a time, beating between each addition until dissolved. Continue to beat for a further 3 to 4 minutes, or until thick and glossy. Beat in cornflour and vinegar. Spoon meringue onto traced-rectangle on tray. Spread to edges.
4 Cook in a very slow oven (120C) for about 1 hour and 30 minutes, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for 2 hours. Remove. Cool completely.
5 Meanwhile, make lime curd. Whisk yolks, sugar and cornflour in a medium saucepan until combined. Whisk in juice and ½ cup water. Whisk constantly over a medium heat until boiling and thickened. Remove from heat.
6 Whisk in butter until thick and glossy. Transfer to a bowl. Cover surface with plastic wrap. Refrigerate until cold.
7 Just before serving, beat cream in a small bowl of an electric mixer until firm peaks form.
8 Transfer pavlova to a plate. Top with cream. Dollop with curd. Top with pineapple and coconut.