Coconut Pavlova with Lime Curd, Papaya & Whipped Cream

Pavlova is the perfect make-ahead dessert. Here, @kittycoles has given it a twist with tropical fruit and a lime curd to lift the spirits.

Serves: 6-8
Time: 30mins plus cooking time
Difficulty: Medium

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After a long lazy lunch, a good pavlova is the kind of summer pick-me-up that prompts guests to ooh and ahh. The papaya and lime @kittycoles uses here help to balance the meringue’s sweetness, and bring colour and texture that makes this a subtle showstopper.

Did you know that, as fruits go, papaya makes a good case for being a superfood? An excellent source of vitamin C, vitamin A, and the digestive enzyme papain, it’s a fruit we should all be eating more of. This dessert is the way to do it. And most of all, it’s truly delicious.

Kitty recommends doubling the lime curd recipe:

“It'll keep in the fridge for up to a week and is excellent spooned over ice cream, dolloped onto cake or just eaten straight from the jar.”

Method

Ingredients

Step 1Preheat the oven to 120°C fan. Line a baking tray with baking paper.
Step 2Start with the pavlova. In a very clean mixing bowl, whisk the egg whites with a pinch of salt until soft peaks form. A soft peak will just hold its shape, but will flop over on the whisk. Gradually add the sugar, whisking continuously, until thick and glossy and the sugar has dissolved. Fold through the desiccated coconut, leaving a little to scatter over the top.
Step 3Pile onto a baking tray in a rough 20cm circle, making the middle slightly lower than the edges. Scatter with the reserved coconut. Bake for 2-3 hours, or until the pavlova peels cleanly away from the paper. Turn the oven off and leave the pavlova inside to cool completely.
Step 4Meanwhile, make the lime curd. Add the egg yolks, sugar, lime juice, zest and salt to a small saucepan. Put the pan over a low heat, and stir constantly for 5-7 minutes, until thickened enough to coat the back of a spoon. Remove from the heat and whisk in the butter, a few cubes at a time, until smooth and glossy. Chill completely.
Step 5In a large bowl, whip the cream until softly thickened. Gently fold through most of the lime curd along with the papaya cubes, leaving it lightly rippled rather than fully combined. Pile the cream mixture onto the pavlova, then spoon over the remaining lime curd. Finish with toasted coconut flakes and extra lime zest.