Saffron Pavlova With Lime Curd

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 egg whites
• 7 ounces caster sugar
• 1/4 teaspoon powdered saffron
• 1 teaspoon white vinegar
• 1 teaspoon boiling water
• 1/2 teaspoon vanilla extract
• 1 tablespoon cornflour
• 6 egg yolks
• 6 ounces caster sugar
• 175 ml fresh lime juice
• 2 tablespoons grated lime zest
• 1/4 teaspoon salt
• 4 1/2 ounces unsalted butter, diced

Recipe

• 1 preheat oven to 250°f.
• 2 put egg whites and sugar into clean, dry bowl and whisk until they form stiff peaks.
• 3 mix the saffron with the vinegar and boiling water then whisk it into the beaten whites with the vanilla extract,
• 4 finally fold in the cornflour.
• 5 line 2 baking sheets with baking parchment and spread the meringue mix on it in 6 mounded circles.
• 6 bake for 50-6- mins until crisp but still pale with a soft marshmallow centre.
• 7 store in an airtight container till needed.
• 8 for the lime curd beat the egg yolks and sugar together until thick and creamy.
• 9 add lime juice and zest.
• 10 place in heavy based pan and cook, stirring over a low heat until the mix thickens.
• 11 add the salt and immediately remove from heat.
• 12 whisk in the chilled diced butter and leave to cool.
• 13 cover and keep in the fridge till required.
• 14 to serve top each pavlova with a good dollop of lime curd and top with thick cream.
• 15 note lime curd is just wonderful on scones or hot buttered toast.