for 4 people

Pavlovas

2	fresh egg whites
1 pinch	salt
100 g	sugar
1 tsp	lemon juice

Raspberry curd

200 g	frozen raspberries, defrosted
1 tbsp	Maizena cornflour
30 g	butter
1 tbsp	sugar
1	fresh egg
¼ tsp	bourbon vanilla powder
1 pinch	salt

To serve

40 g	macadamia nuts, roasted, coarsely chopped
50 g	frozen raspberries, slightly defrosted

How it's done

Pavlovas

Beat the egg whites with the salt until stiff. Add half of the sugar, continue to beat using the whisk on a mixer until the mixture turns glossy. Add the remainder of the sugar and the lemon juice, continue to beat until the egg whites are fine-textured, glossy and very stiff. Using 2 tablespoons, place 4 small mounds of the meringue mixture on a baking tray lined with baking paper.

To bake/dry

Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 2 hrs. Then switch the oven off and leave the pavlovas to cool in the oven with the door slightly ajar.

Raspberry curd

Pass the raspberries through a sieve into a pan (yields approx. 120 g of puree). Add the cornflour and all the other ingredients up to and including the salt, whisk together, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, continue to stir briefly, then pour into a bowl through a sieve. Place a sheet of cling film directly on top of the curd, leave to cool, chill for approx. 1 hr.

To serve

Plate up the pavlovas, stir the raspberry curd until smooth, spread on top of the pavlovas, garnish with the nuts and raspberries.

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