Citrus Pavlova with Lemon Curd
Method
- Preheat the oven to 120ºC (100ºC fan forced). Using a pencil, mark a 20cm disc on a piece of baking paper. Place prepared paper, pencil marked side down onto an oven tray.
- To make toffee shards: In a heavy-based, small saucepan, stir sugar and water over medium heat until sugar dissolves. Cook until the mixture turns an amber colour. Add baking paper to an oven tray and pour mixture over tray, into a thin layer. Allow to set. Then break into shards and set aside for final decoration.
- Using an electric mixer, beat egg whites in a large dry, clean bowl until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating well between each addition until sugar is dissolved and mixture is thick, glossy and a ribbon trail is left in mixture when mixers are lifted.
- Beat in vinegar and vanilla extract. Spoon mixture onto prepared tray.
- Bake on lowest oven rack for 1 hour and 15 minutes or until pavlova feels firm to touch. Cool in oven with door slightly ajar.
- To make lemon curd, combine all ingredients into saucepan. Whisk together and cook on low-medium heat, continually whisking slowly, until the curd is thick enough to hold marks from the whisk (and the first bubbles appear on the surface of the lemon curd). This will take between 5-6 minutes. Set aside to cool.
- Meanwhile, using clean electric beaters, beat cream in a large bowl until soft peaks form.
- Transfer pavlova to a cake stand or serving platter. Top with cream. Decorate with toffee shards, Easter bunnies, Easter eggs and orange slices. Serve drizzled with 1/3 cup of lemon curd and passionfruit pulp.