Pine-lime Pavlova with Co­conut

Serves 8, Prep and Cook: 2 hours

New Idea - - New Food Ideas -

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.

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