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Drunken Pavlova

Name: Drunken Pavlova
Prep time: 2 h 10 min
Cook time: 1 h 20 min
Yield: 10
Ingredients: Pavlova; 8 large egg whites; 400g Chelsea Caster Sugar; Pinch of salt; Lime Curd; 3 large eggs; ¾ cup Chelsea White Sugar; Pinch of salt; ½ cup fresh lime juice; Zest of 2 small limes; 4 tbsp diced butter; Margarita Cream; 60ml lime juice; 1 tbsp tequila; 1 tbsp Cointreau or triple sec; 75g Chelsea Icing Sugar; 250ml double cream; Macarons; 180g egg whites; 240g Chelsea Caster Sugar; 120ml water; 240g ground almonds; 240g Chelsea Icing Sugar; Green food colouring gel; Ganache; 125ml cream; 50g butter; 250g white chocolate; Lime essence; Topping

Preparation

2 hours 10 mins

Bake

1 hours 20 mins

Difficulty

Moderate

Servings

Recipe by Clayton. Episode 3.

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Ingredients
Method

Ingredients

Pavlova

8 large egg whites
400g Chelsea Caster Sugar
Pinch of salt

Lime Curd

3 large eggs
¾ cup Chelsea White Sugar
Pinch of salt
½ cup fresh lime juice
Zest of 2 small limes
4 tbsp diced butter

Margarita Cream

60ml lime juice
1 tbsp tequila
1 tbsp Cointreau or triple sec
75g Chelsea Icing Sugar
250ml double cream

Macarons

180g egg whites
240g Chelsea Caster Sugar
120ml water
240g ground almonds
240g Chelsea Icing Sugar
Green food colouring gel

Ganache

125ml cream
50g butter
250g white chocolate
Lime essence

Topping

½ cup crushed pistachios
Sliced kiwifruit

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Method

Preheat oven to 150°C. : Line 2 oven trays with baking paper (can use 3, depending on how many layers of pav you want).

Pavlova : Put your egg whites in a stand mixer and whisk away until firm peaks form. Slowly start adding in Chelsea Caster Sugar and the salt to this mix.

Turn your mixer on high and mix for approx. 8 minutes, or until the mixture is white and glossy (you can grab some meringue and rub them between your fingers to see if it's not grainy).

Spoon the meringue onto the trays and put in the oven to bake for 1 hour.

Once baked, turn the oven off and leave in the oven with the door open for another hour.

Lime Curd : Put the eggs, Chelsea White Sugar, salt and lime juice in a pot and whisk. Put this on a low heat for 5 minutes, or until it thickens and then add the butter. Cool in the fridge to thicken.

Margarita Cream : Stir in the lime juice, tequila and Cointreau in a bowl and whisk in Chelsea Icing Sugar until it dissolves. Whisk in the cream to this mix until it thickens.

Macarons : Measure out all the ingredients first, splitting the egg whites into 2 x 90g parts. Whip 90g of the egg whites to soft peaks in your stand mixer. Put Chelsea Caster Sugar and water in a small pot on the stove and boil/high simmer until the sugar dissolves, heating up to a temperature of 121°C. Pour mixture slowly down the side of the mixing bowl until stiff peaks form and super glossy. Keep mixing the meringue until bowl is cool to touch.

Blitz Chelsea Icing Sugar and meal in a good processor then put in bowl. Add food colouring to remaining egg whites and add to sugar/meal mixture. Mix this with an electric hand mixer with a few tablespoons of the meringue.

Then using a spatula add a third of the meringue, then another third, then remaining third. Don't overmix - you'll know it's done when you hold up the spatula and the mixture drops off and folds back on itself slowly.

Pipe onto baking paper and give the tray a soft tap against table then rest for 30 minutes until a skin forms and you can touch without getting mixture on your finger.

Bake for 10 to 15 minutes at 150°C fan bake. Take out and set aside to cool.

Ganache : Put all the ingredients for the ganache in a bowl over a pan of simmering water. Stir until blended well.

Once all blended, put in the fridge to cool.

Then pipe between matching macarons.

How to assemble: : Place the lime curd in between the pavlovas and top with the margarita cream and fresh kiwifruit and crushed pistachios.

Place the macarons in the middle on the top layer and pipe the ganache in between them, so they stay stuck together.