Slablova with Strawberry Curd

  • Prep Time: 20
  • Cooking Time: 1 ½ hours
  • Servings: 8
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Ingredients

6 egg whites (it’s easier to separate eggs when room temperature)
1½ cups (330 grams) caster sugar
1 tablespoon cornflour
1 teaspoon white or malt vinegar

Strawberry Curd:
250g (1 2/3 cups)  strawberries, hulled and roughly chopped
185g (¾ cups) caster (superfine) sugar
125g unsalted butter softened
1 teaspoon grated lemon zest
1 tablespoon lemon juice
5 egg yolks

To Serve:
300 ml thickened cream
1 teaspoon caster sugar
¼ teaspoon vanilla extract
1 punnet each raspberries and strawberries
20 grams dark eating quality chocolate, at room temperature

Instructions

  1. For the Pavlova: Preheat oven to low (120’C/100°C fan-forced). Line a large baking tray (approx. 40 cm x 30 cm) with baking paper.
  2. Beat egg whites in a clean large bowl with an electric mixer until soft peaks form. Only then add caster sugar, a heaped tablespoon or so at a time, beating until dissolved (to test, rub some mixture between finger if too graining keep beating until glossy.). Then fold in cornflour and vinegar.
  3. Turn out onto tray; using a palette knife or spatula, spread the mixture across the baking paper (approx. 30 cm x 24 cm), building up the sides a little and creating a few tips and dips in the meringue as you go. (A wet spoon, spatula or palette knife helps).
  4. Bake in very slow oven about 1 ½ hours or until set and dry. The surface should be dry to touch. Turn oven off and prop door ajar with a wooden spoon and cool in oven.
  5. For the Curd: Put the strawberries in a small saucepan with the sugar, butter, lemon zest and lemon juice. Stir over low heat until the butter has melted and the sugar dissolved. Simmer gently for 5 minutes, then remove from the heat.
    Lightly beat the egg yolks in a large bowl then, stirring constantly, slowly add the strawberry mixture in a thin stream. The mixture will thicken as you add it.
    Return to low heat and cook for 3 minutes, stirring constantly. Do not allow the mixture to boil or the curd will curdle. Test by running a finger across the back of the spoon to ensure the curd is thick and does not run. Put into a bowl and cover with plastic wrap to prevent a skin forming.
  6. To Assemble: Whip cream with sugar and vanilla. Spread a small spoon of cream on a flat serving plate. Place pavlova on top then fill pavlova with curd, cream (ensuring you can still see some of the curd), then berries.  Shave chocolate curls from a block of chocolate using a vegetable peeler.
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