Pavlova With Strawberries, Toasted Hazelnuts and Lemon Curd

INGREDIENTS

•     6 egg white

•     300g caster sugar

•     1/4 tsp of cream of tartar

•     2 punnets of small strawberries hulled and halved

•     50g of toasted chopped hazelnuts

•     2 passion fruits

•     600ml of whipping cream

•     300ml of natural yoghurt

•     1/2 Vanilla pod

•     1tbsp icing sugar

•     1 jar of lemon curd

•     1 bar of dark chocolate

•     Mint sprigs

 

 

METHOD

 

1.    Preheat oven to 130°C and line two trays with parchment

2.    In a bowl with a handheld electric beater beat the eggs and cream of tartar until fluffy

3.    Add the caster sugar a little at a time while beating until it all dissolves nicely into the egg whites

4.    Once the sugar has dissolved and you have nice stiff peaks divide the meringue between two trays

5.    Spread it out with a spatula and make nice peaks. Place into the oven and bake for 1 hour and then switch off the oven to allow it to cool completely

6.    Once cooled you can assemble on a nice plate or cake stand

7.    Whip the cream with the vanilla seeds and sugar until pale and fluffy. Add the yoghurt to the and mix together

8.    Now layer and build up the pavlova. Add half the cream mixture, blobs of lemon curd, fresh passion fruit seeds, strawberries and repeat on top finishing with the chocolate, hazelnuts and mint. Enjoy!