Splice Pavlova
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 1.5 hours plus cooling time
Cooking time: 2 hours
Pavlova
- 7 egg whites (save the yolks for the curd recipe below)
- 1 teaspoon cream of tartar
- 1 3/4 cup caster sugar
- 2 tablespoons cornstarch
Striped meringues
- Meringue mixture
- Green and yellow food colour gel
- Paintbrushes (only used for food, I didn't need to point that out I'm sure :))
- Disposable piping bags
Coconut whipped cream
- 2 cups thick part of the coconut cream (only the thick stuff on top), chilled thoroughly
- 1 cup cream
- 1/2 cup pure icing (powdered) sugar, sifted
Pineapple & Lime curd (this makes more than what you need so feel free to make less, I made more because I had 7 yolks spare)
- 7 egg yolks
- 1 3/4 cup caster sugar
- 175g/6ozs. butter, cubed
- 425g/15ozs. tin of crushed pineapple, drained
- Juice and zest of 2 limes
- 1 lime extra to decorate
Decoration
- Pineapple flowers (recipe here)
- 1/2 lime, sliced thinly
- Toasted coconut flakes
Step 1 - Preheat oven to 100C/212F. Line two baking trays with parchment and trace two identically sized circles around 18cm/7.2inches in diameter. Whip the egg whites with the cream of tartar in a clean mixer with a whisk attachment. When it reaches soft, foamy peaks, gradually add the sugar and cornstarch. Whip until you get firm peaks - you should be able to turn the bowl upside down and the white should not move.
Step 2 - You'll leave about 1/4 of the mix behind to make the striped meringues (for more meringue design ideas take a look here). Divide the remaining meringue into half and spread to almost fill the circle (the meringue expands slightly once it bakes). Smooth the top and bake the pavlova for 1.5 hours.
Step 3 - Make the striped meringues. Line two more baking trays with parchment. With a paintbrush, paint stripes down the inside of the piping bags using a separate paintbrush for each colour (I made green and yellow ones). Fill with a small amount of meringue-about 1/2 of 3/4 cup of meringue will produce a vivid striped effect (the colour lessens towards the end of the meringue). Snip the end of the bag and pipe onto the parchment and bake for 1 hour until they can lift off the parchment.
Step 4 - Make the curd as it needs to cool completely. Whisk the yolks and caster sugar in a heavy bottomed saucepan and then add the butter on low heat. When it has melted, add the limes and crushed pineapple (juice and all). Keep cooking on low heat stirring occasionally, it will take about 30 minutes to thicken up completely. Cool completely.
Step 5 - Make the coconut whipped cream once everything is ready but first chill the bowl in the fridge for 10 minutes. Whisk the coconut cream, cream and icing sugar until it becomes a soft whipped cream.
Step 6 - Assemble the cake by placing one layer on a serving plate. Spread some curd over it and then some whipped coconut cream. Place the second layer on top and repeat with the curd and whipped cream. Decorate with pineapple flowers, curled lime slices, stripey meringues and coconut flakes.