MKR episode 15 dessert recipe: Pavlova with Lemon Curd and Raspberry Coulis

Prep time: 1 hour and 30 minutes plus cooking time

Cook time: 25 minutes

Serves 6.

Know the news with the 7NEWS app: Download today

Ingredients

300ml thickened cream, whipped to soft peaks

Crushed freeze-dried raspberries, slivered almonds and edible flowers, to decorate

Meringue

4 egg whites

Pinch of salt

220g caster sugar

Lemon Curd

4 egg yolks

125g caster sugar

60g butter, chopped

100ml lemon juice

2 tbs finely grated lemon zest

Raspberry coulis

500g fresh or frozen raspberries

3 tbs caster sugar

2 tsp lemon juice

Method

1. Preheat oven to 120C. Line two baking trays with baking paper.

2. To make meringue, beat egg whites and salt with an electric mixer to form soft peaks. Gradually add sugar, beating until mixture is thick and glossy and sugar has dissolved.

3. Spoon onto lined trays in 6 nest shapes, 12 mini meringue shapes and 6 small shards. Reduce the oven temperature to 90C.

4. Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely, with door slightly ajar.

5. Meanwhile, to make curd, whisk egg yolks and sugar in a medium saucepan, off the heat, until smooth. Add butter, juice and zest. Stir over low heat for 10 minutes or until mixture is thick enough to coat the back of a spoon. Strain into a bowl, then cover with plastic wrap. Cool completely.

6. To make coulis, stir raspberries and sugar in a medium saucepan over medium heat until sugar has dissolved and raspberries have broken down. Simmer for 5 minutes. Pass through a fine sieve and discard seeds. Stir in lemon juice. Cool completely.

7. Divide mini meringues, nests and shards among serving plates. Serve with whipped cream, lime curd and raspberry coulis. Decorate with crushed freeze dried raspberries, slivered almonds and edible flowers.