Pavlova

Ingredients

11 x 10cm meringue quenelles:

6 (200ml) egg whites, room tempreature

1 ½ cups caster sugar

2 teaspoons corn flour

2 teaspoons white vinegar

3/4 cup lemon curd:

4 (160ml) lemons, juiced

½ cup caster sugar

2 tablespoons butter

2 eggs, lightly whisked

Topping:

500ml fresh pouring cream

250g fresh strawberries, cut into quarters

125g fresh raspberries

3 tablespoons raw pistachio nut meal (Pistachio meal is made by blitzing raw pistachios into a fine powder)

Edible flowers, for garnish

Directions

Preheat oven to 180°C (350°F). Place egg whites in a clean,dry bowl of a stand mixer and whisk on high speed until soft peaks form (about 1 minute).
Gradually add sugar, 1 dessert spoon at a time, whisking on medium/high speed until fully dissolved before adding the next spoonful (this will take about 12 minutes, no less).
Mix cornflour and vinegar in a small bowl, then slowly add to the meringue while mixing on low speed.
Using large metal spoons and shape 10-12 quenelles (approximately 10cm in length) on a baking tray lined with parchment paper.
Reduce oven temperature of oven to 110°C (230°F) and bake for 1 hour 10 minutes. Do not open oven. Turn off the oven and allow the meringues to cool completely in the oven overnight with door closed.

To prepare lemon curd, in a heat-proof bowl whisk together lemon juice, sugar, butter, and eggs.
Place over simmering water, whisking constantly for 2-3 minutes to create foam on top and until thickened.
Remove and whisk for another minute to cool down. Set aside. Lemon curd will last for up to a week.

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