A light crisp shell with a soft marshmallowy centre and a creamy filling is crowned with bright and fragrant tropical fruit that provide another layer of sharp and sweet flavours.
For the meringue
- 1 cup (250ml) granulated sugar
- 1 tbsp (15ml) cornstarch
- 3 large eggs, separated, yolks reserved
- pinch salt
- 1 tsp (5ml) lemon juice or white vinegar
- 1 tsp (5ml) vanilla extract
For the lemon curd
- 1/4 cup (60ml) lemon juice
- ¼ cup (60ml) granulated sugar
- 2 tbsp (30ml) unsalted butter
- 1 tsp (5ml) lemon zest
For the topping
- 2 dragon fruit, peeled and diced into bite-size chunks
- 2 kiwi fruit, peeled and sliced
- 1 firm, ripe mango, peeled and diced into bite-size chunks
- 1 pomegranate, pitted / jeweled
- 1 tub passion fruit pulp
- 1 cup (250ml) double cream
To make the meringues
- Preheat the oven to 130ºC.
- Line a rimmed baking sheet with parchment paper or wax paper. Lightly draw 2 even circles on the paper. This will be your guide.
- In a medium bowl, whisk together the sugar and cornstarch.
- Put the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment (or in a large bowl with a handheld mixer). Mix on medium speed until the whites hold soft peaks, then add 3 tablespoons of cold water and continue beating until the whites again hold soft peaks. Increase the speed to medium-high and add the sugar and cornstarch mixture 1 tablespoon at a time. When all the sugar has been added, beat 1 minute more.
Get meringue ready for baking
The meringue is best made the same day you plan to eat it. If you prefer, you can make individual meringues; prepare two baking sheets, then spoon four equal-size mounds of meringue onto each of the baking sheets, for a total of 8 meringues. The baking time is the same.
To make the lemon curd
- While the meringue cooks, make the lemon curd.
- In a medium non-reactive bowl, whisk together the reserved egg yolks, lemon juice and sugar.
- Place the bowl over a saucepan of simmering water (ensuring the bottom of the bowl does not touch the water) and whisk vigorously and constantly until the mixture thickens, about 5 to 8 minutes.
- Remove from the heat and whisk in the butter and lemon zest.
- Transfer to a medium bowl and press a sheet of plastic wrap directly on the surface of the curd (this prevents a skin from forming) and transfer to the refrigerator. Let cool completely.
The lemon curd can be made up to two days in advance; if you make the curd before the meringue, make sure to reserve the egg whites for the meringue.
To make the topping:
- Toss the dragon fruit, kiwi and mango together.
- Keep the passion fruit pulp and pomegranate jewels separate.
- Whip the double cream until stiff.
- With a rubber spatula, fold 1/3 of the whipped cream into the lemon curd to lighten it.
- Spread the lemon curd onto the meringue bases, leaving a 5mm border. Top with the remaining whipped cream.
- Arrange the tossed fruit on top of the cream, finishing with the passion fruit pulp, drizzled over the fruit and pomegranate jewels scattered on top.
- The assembled pavlova is best eaten right after it’s assembled but will keep, refrigerated, for up to an hour.