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Mini Pavlova with lime curd and fresh fruit

Mini Pavlova with lime curd and fresh fruit

PT3H

1
To make the meringue, heat the oven to 100°C/Gas mark ¼. Put the egg whites into a bowl and start to whisk. Add the salt and whisk to soft peaks
  • 8 egg whites
  • 1 pinch of salt
2
Whisk in the vinegar and slowly sift in the cornflour
  • 1 tsp white wine vinegar
  • 5g of cornflour
3
Add the caster sugar slowly, continuing to whisk until the meringue thickens. Split and scrape the seeds out of the vanilla pod, and add the vanilla seeds and whisk to stiff peaks
  • 400g of caster sugar
  • 1 vanilla pod
4
Spoon the meringue into 8 mounds on a baking sheet lined with parchment paper, and form into mini Pavlova shapes. Bake for about 2 ½ hours until dry
5
Remove from the oven and cool on a wire rack
6
For the lime curd, cream the eggs with the sugar. Melt the butter and add to the sugar and eggs mix, along with the lime juice and zest
  • 5 egg yolks
  • 2 eggs
  • 135g of caster sugar
  • 250g of butter
  • 2 limes, juiced and zested
7
Whisk on a low heat or in a bain marie until the mixture thickens. Simmer for 2-3 minutes. Chill until needed
8
Cut the mango into a neat 1/2 cm dice, and cut the strawberries into quarters
  • 1/4 mango
  • 2 strawberries
9
To plate, put a meringue on each plate, spoon some lime curd onto each and then place some fruit on top

Ingredients

Metric

Imperial

Meringue

  • 8 egg whites
  • 1 pinch of salt
  • 1 tsp white wine vinegar
  • 5g of cornflour
  • 400g of caster sugar
  • 1 vanilla pod
  • 20ml of vanilla extract

Lime curd

To plate

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