Dessert

Matt Moran's mango and lemon curd pavlova

Name: Matt Moran's mango and lemon curd pavlova
Yield: 6
Ingredients: 6 eggwhites; 330g caster sugar; 1 tsp white wine vinegar; 1 tsp cornflour, sifted; 1 tsp vanilla-bean extract; 1 mango, thinly sliced; Mulberries, to serve; 100g unsalted butter, chopped; 220g caster sugar; 125ml lemon juice; 2 eggs, lightly beaten; 250ml thickened cream

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 20, 2016

“Rippled with lemon curd, this marshmallow-centred pavlova is an Aussie summer’s answer to lemon meringue pie," says Matt Moran.

6 eggwhites
1 1/2 cups (330g) caster sugar
1 tsp white wine vinegar
1 tsp cornflour, sifted
1 tsp vanilla-bean extract
1 mango, thinly sliced
Mulberries, to serve

Lemon curd

100g unsalted butter, chopped
1 cup (220g) caster sugar
1/2 cup (125ml) lemon juice
2 eggs, lightly beaten
1 cup (250ml) thickened cream, whipped to stiff peaks

Method

1.

Preheat oven to 110°C. To make pavlova, whisk eggwhites in an electric mixer with a pinch of salt until just before stiff peaks. Add sugar, 1 tbs at a time, whisking constantly until thick, glossy and sugar dissolves. Fold in vinegar, cornflour and vanilla. Draw a 20cm circle on a sheet of baking paper and place on a baking tray. Spoon meringue over circle to create a dome. Bake for 20 minutes, then reduce heat to 90°C. Cook for a further 40 minutes or until crisp and dry. Turn off oven and leave the meringue in oven, with the door ajar, for 3-4 hours until cooled completely.
2.

For the curd, place butter, sugar and lemon juice in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water). Whisking constantly, for 5-8 minutes until sugar dissolves. Remove from heat. Whisk in egg and return to heat, whisking constantly, for 12-15 minutes until thickened. Remove from heat. Cover surface with plastic wrap. Set aside to cool.
3.

Gently swirl together lemon curd and cream. Spread over meringue and top with mango and mulberries to serve.