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Kiwifruit and Lime Layered Pavlova

Name: Kiwifruit and Lime Layered Pavlova
Prep time: 1 h 30 min
Cook time: 2 h 15 min
Yield: 10
Ingredients: Pavlovas; 9 egg whites; 3 cups Chelsea Caster Sugar; 6 tbsp cold water; 3 tsp vanilla extract; 3 tsp vinegar; 3 tbsp corn flour; Kiwifruit and Lime Curd; ½ cup puréed kiwifruit (approximately 9 kiwifruit); ½ cup lime juice; 180g Chelsea Caster Sugar; 90g butter; 5 eggs; Crystallised Lime; Slices of fresh lime; 1 ½ cups Chelsea White Sugar; 1 ½ cups water; Chantilly Cream; 700ml cream; ¼ cup Chelsea Icing Sugar; 2 tsp vanilla extract

Preparation

1 hours 30 mins

Bake

2 hours 15 mins

Difficulty

Moderate

Servings

Recipe by Annabel. Episode 3.

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Ingredients
Method

Ingredients

Pavlovas

9 egg whites
3 cups Chelsea Caster Sugar
6 tbsp cold water
3 tsp vanilla extract
3 tsp vinegar
3 tbsp corn flour

Kiwifruit and Lime Curd

½ cup puréed kiwifruit (approximately 9 kiwifruit)
½ cup lime juice
180g Chelsea Caster Sugar
90g butter
5 eggs

Crystallised Lime

Slices of fresh lime
1 ½ cups Chelsea White Sugar
1 ½ cups water

Chantilly Cream

700ml cream
¼ cup Chelsea Icing Sugar
2 tsp vanilla extract

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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Reviews

2

What did you think of this recipe?

Stacey

Really scrummy pav and amazingly easy curd. I had no limes so made with lemon. Fabulous!

Unknown

It was nice but my teeth are going to hurt.

Method

Preheat oven to 130°C bake.

Line 2 to 3 oven trays with baking paper and trace out 3 x 20cm circles.

Pavlovas : Whip the egg whites until very stiff then slowly add in Chelsea Caster Sugar. Add water into mixture when halfway through adding sugar. Beat until you can no longer feel any granules of sugar when you rub the meringue between your fingers. Mix in the vinegar, vanilla and cornflour. Place 2 large dollops of meringue onto each circle and spread evenly. Scoop the remaining meringue into a piping bag with a closed star tip and pipe a border around each circle.

Bake for approximately 1 1/2 hours, until dry and crisp. Turn the oven off and leave in the cool oven with the door open to cool.

Kiwifruit and Lime Curd : Meanwhile, make the curd. In a small saucepan, combine kiwifruit with lime juice, then add Chelsea Caster Sugar and butter.

Cook over a medium heat until all of the sugar has dissolved. Remove from heat and leave to cool while you lightly beat the eggs. Add eggs very gradually, whisking all the time.

Return to heat and bring to the boil - it will thicken. Strain and chill.

Crystallised Lime : Blanch the slices of lime in boiling water until translucent. Make a sugar syrup by combining Chelsea White Sugar and water in a high-sided saucepan over medium-high heat. Bring to a boil, then reduce heat to low and stir constantly, until sugar dissolves completely and mixture is clear. Add lime slices and simmer for 15 minutes. Carefully remove onto a baking paper lined tray.

You can place in a cool oven to dry more quickly.

Chantilly Cream : Whip the cream, then stir in sifted Chelsea Icing Sugar and vanilla.

How to assemble: : Once the layers of pavlova are cold, layer with chantilly cream and curd. Pipe remaining cream onto the top and decorate with the crystallised lime slices and fresh kiwifruit as desired.