Melt-in-your-mouth Lemon Curd Pavlova with Seasonal Fruit and Florals served in #Iris 🌸

For the Pavlova:
4 egg whites
1 1/4 cup caster sugar
1tsp vinegar
1tsp cornflour
1tsp vanilla

For the garnish:
Whipped cream
Handful of gooseberries
Half a blood orange, finely sliced
Nectarine, finely sliced
Handful of raspberries
Handful of white strawberries
Fresh flowers (optional)
Icing sugar to dust

Heat oven to 130°C. Using a pencil, mark out the circumference of a dinner plate on baking paper.

Whisk egg whites with a hand mixer until stiff peaks form, then whisk in caster sugar, 1 tablespoon at a time, until the meringue looks glossy.

Whisk in vinegar, cornflour and vanilla essence.

Spread the meringue inside the circle, creating a crater by making the sides slightly higher than the middle. Alternatively, pipe as desired.

Reduce oven to 110°C and bake for 1 hour 30 minutes, then turn off the heat and let the pavlova cool completely inside the oven. Do not open the oven door during this period.

For the Lemon Curd:
4 large eggs
1 cup sugar
3/4 cup lemon juice
Zest from 2-3 large lemons
1/2 cup butter, cubed
Pinch salt

In a saucepan, whisk the eggs and sugar together over medium heat. Continue whisking until fully mixed.

Whilst whisking, add the juice, zest, and a pinch of salt and mix till well incorporated. Add the butter in increments while whisking continuously.

Continue cooking the curd for about 10 minutes while occasionally whisking until it thickens. Remove from heat and strain through a fine mesh sieve, and allow to cook in the fridge before using.

To assemble pavlova, add whipped cream, lemon curd and gooseberries, sliced nectarine, blood oranges and berries. Decorate with flowers and a light dusting of icing sugar.

📸: @ibtesam_essa

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