Slab-lova with Strawberry Curd Recipe

Name: Slab-lova with Strawberry Curd
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: 8
Ingredients: 6 egg whites; 1 1/2 cups caster sugar; 1 tbs cornflour; 1 tsp white vinegar; 250 g fresh strawberries hulled roughly chopped; 3/4 cup caster sugar; 125 g unsalted butter softened; 1 tsp lemon zest grated; 1 tbs lemon juice; 5 egg yolks; 300 ml thickened cream; 1 tsp caster sugar; 1/4 tsp vanilla extract; 1 punnet fresh raspberries; 1 punnet fresh strawberries; 20 g dark chocolate room temperature

Ingredients

6 egg whites
1 1/2 cups caster sugar
1 tbs cornflour
1 tsp white vinegar
250 g fresh strawberries hulled roughly chopped
3/4 cup caster sugar
125 g unsalted butter softened
1 tsp lemon zest grated
1 tbs lemon juice
5 egg yolks
300 ml thickened cream
1 tsp caster sugar
1/4 tsp vanilla extract
1 punnet fresh raspberries
1 punnet fresh strawberries
20 g dark chocolate room temperature

	PREP TIME 15m	COOK TIME 1h50m	TOTAL TIME 2h5m
YIELD 8

Instructions

For the pavlova: Preheat oven to low 120C/100C fan-forced. Line a large baking tray (approx. 40cm x 30cm) with baking paper.
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 grainy, keep beating until glossy). Then fold in cornflour and vinegar.
Turn out onto tray; using a palette knife or spatula, spread the mixture across the baking paper (approx. 30cm x 24cm), 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.)
Bake in very slow oven for about 1 ½ hours, or until set and dry (surface should be dry to touch). Turn oven off and prop door ajar with a wooden spoon and cool in oven.
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.
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.