Pavlova with orange curd and raspberries
For the Curd
3 blood oranges
1 lemon
1 heaped tsp cornflour
85g butter, cubed
3 yolks + 1 whole egg, beaten together
80g caster sugar
Zest 2 blood oranges and half the lemon, mix the zest with the cornflour and sugar in a saucepan.
Juice the lemon, 3 blood oranges and strain to remove seeds and pulp. Pour juice into the sugar mixture bit by bit and stir until smooth.
Stir over a medium heat until it comes to the boil and thickens slightly.
Remove from heat and stir in butter until melted.
Add eggs and whisk vigorously until fully mixed, then return to a low/medium heat, stirring continuously until the mixture has thickened and will plop off the spoon.
Remove from heat, strain through sieve and allow to cool completely before using – it will continue to thicken as it cools. Keeps well in the fridge for several days.
For the Pavlova
4 egg whites
250g caster sugar
2 tsp lemon juice
3 oranges segmented
300g fresh raspberries
4 large slices of pineapple
250ml double cream soft whipped
Pre-heat oven to 120°C (fan), line large baking tray with baking paper.
Whip egg whites with the lemon juice until they form stiff peaks.
Slowly, while whisking the whites, add in the caster sugar, one spoon at a time. Then continue to whisk for one more minute.
Spoon mixture onto baking sheet and flatten to about a inch deep. Place in pre-heated oven for 1.5 hours, or until crisp and dry. Open oven door and allow pavlova to sit in cooling oven for 30-40 mins.
Remove and allow to cool. When ready to serve, pile with soft cream, drizzle with curd and place raspberries, orange segments and pineapple on top.