baking · vegetarian · gluten-free
Pavlova with grapefruit curd and sunset fruits
A crisp-shelled, marshmallowy pavlova topped with tangy grapefruit curd, whipped cream and a pink-and-orange mix of raspberries, gooseberries, frosted grapes and pink peppercorns.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains milk and egg.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 150°C (300°F). Whip the egg whites to soft peaks, then add the sugar a spoonful at a time until glossy and stiff. Fold in the vinegar, cornstarch and vanilla.
-
2
Spread into a 20 cm (8 in) round on parchment, building up the edges. Bake 1 hour, then turn the oven off and leave it inside to cool completely.
-
3
Curd: whisk the grapefruit zest, juice, sugar and eggs in a pan over low heat until thick, about 8 minutes. Off the heat, whisk in the butter. Strain and chill.
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4
Just before serving, spread the pavlova with curd, then whipped cream, swirling a little curd through.
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5
Pile on the fruits and scatter with pink peppercorns.
