Ingredients

Method

• 8 free-range egg whites, at room temperature
• 400 g caster sugar
• 400 g crème fraîche
• 200 g white chocolate, melted coconut
• 1 T oil
• 200 g white chocolate, melted coconut
For the ginger curd:
• 6 free-range egg yolks
• 100 g caster sugar
• 120 g butter
• 1⁄4 cup lemon juice
• 2 t lime zest
• 1⁄4 cup grapefruit juice
• 1 t fresh ginger, finely grated

Method

Ingredients

1. Preheat the oven to 120°C and line a large baking tray with baking paper.

2. Beat the egg whites until foamy using a stand mixer, then add the sugar in batches and beat until the meringue is very thick.

3. Spoon a third of the mixture onto the paper and shape into a rough circle. Spoon the remaining mixture on top of the edges, or pipe on using a large biscuit nozzle. Bake for 2 hours, then leave to cool in the oven with the door open.

4. To make the curd, place all the ingredients into a saucepan and simmer, whisking continuously. After 10 minutes, it will thicken. Cool and spoon into a jar. Seal and chill.

5. Mix the white chocolate and coconut oil, then spread onto a silicone baking mat or greaseproof paper. Chill until set, then break up.

6. Place the pavlova onto a platter. Fill the middle with crème fraîche, drizzle over the curd and top with the chocolate shards.

Find more citrus recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi