Equipment
* optional
Ingredients
Meringue Base
- 4 egg whites, room temperature
- 220 g caster sugar
- 10 g cornstarch
- 5 ml white vinegar
- 5 ml vanilla extract
Lemon-Lime Curd
- 4 egg yolks
- 100 g granulated sugar
- 50 ml lemon juice, freshly squeezed
- 30 ml lime juice, freshly squeezed
- 1 g lemon zest
- 80 g unsalted butter, cubed, cold
- 1 g salt
Topping
- 300 ml heavy whipping cream, cold
- 5 ml vanilla bean paste
- 4 passion fruit, halved
Nutrition (per serving)
Method
Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper and draw a 20cm circle on the underside as a guide.
In a spotlessly clean, grease-free mixer bowl, whisk the egg whites on medium-high speed until soft peaks form.
With the mixer running, add the caster sugar one tablespoon at a time, beating well after each addition. Continue whisking on high until the meringue is thick, glossy, and the sugar has completely dissolved (rub a bit between fingers to check for grit).
Stop the mixer. Sift the cornstarch over the meringue and add the vinegar and vanilla. Gently fold using a rubber spatula just until combined.
Mound the meringue onto the parchment circle. Shape it into a disc, creating a slight depression in the center (like a nest) to hold the filling later.
Place in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 75 to 90 minutes until the exterior is dry and crisp but not browned.
Turn the oven off and leave the pavlova inside to cool completely with the door slightly ajar. This prevents cracking.
While the meringue cools, make the curd. In a saucepan, whisk together egg yolks, granulated sugar, lemon juice, lime juice, lemon zest, and salt. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (approx 77°C/170°F).
Remove from heat and whisk in the cold cubed butter one piece at a time until fully emulsified and glossy. Strain through a fine mesh sieve if desired, then cover with plastic wrap touching the surface and chill.
Just before serving, whip the heavy cream and vanilla paste to soft, billowy peaks. Do not over-whip.
To assemble, carefully transfer the pavlova to a serving plate. Fill the center with the lemon-lime curd, top generously with whipped cream, and spoon fresh passion fruit pulp over the top.
Chef's Notes
- Humidity is the enemy of meringue. Avoid making this dessert on a rainy day, or the shell will absorb moisture and become chewy rather than crisp.
- Ensure your mixing bowl and whisk are wiped with vinegar or lemon juice before starting; even a trace of fat will prevent egg whites from whipping properly.
- For the cleanest slices, use a serrated knife dipped in hot water and wiped dry between cuts.
- The contrast between the sweet meringue and the tart curd is essential; do not add sugar to the whipped cream topping.
Storage
Refrigerator: 1 day — Store unassembled components separately. Curd keeps 1 week; meringue keeps 2 days in airtight container.
