Ingredients
500g meringue, either store-bought or see recipe below
500ml thickened cream
1 jar Beerenberg Lemon and Lime Curd
fresh berries, to serve
For the meringue:
5 egg whites
1¼ cups caster sugar
2 teaspoons cornflour
1 teaspoon vanilla extract
1 teaspoon white vinegar
Directions
Add the cream to a large bowl. Using an electric beater, whip until soft peaks form. Add half of the Beerenberg Lemon and Lime Curd and mix briefly to combine.
Prepare a large cake tin or bundt tin by lining it with cling film. Randomly spoon the remaining Beerenberg Lemon and Lime Curd around the tin. Break the meringue into large chunks and add half to the tin. Spoon all of the cream into the tin and top with the remaining meringue pieces. Lay cling film over the tin and press to flatten the pavlova.
Place the pavlova in the freezer for at least 4 hours to set. Remove the top piece of cling film and flip the cake tin onto a serving plate. Remove the remaining cling film and top with berries to serve.
Method for the meringue:
Preheat the oven to 120°C and line a large baking tray with non-stick paper.
Add the egg whites to a large bowl. Using an electric beater, whisk on high speed until soft peaks form. Add the sugar and whisk for 5 minutes, or until sugar has dissolved. Add the cornflour, vanilla and vinegar and whisk for 30 seconds until just combined. Spoon the meringue onto the tray, and work into a circle. Place in the oven and turn the temperature down to 100°C. Cook for 1½ hours before turning off the oven. Leave the meringue in the oven until the oven has cooled.
