Sharing pavlova

With lime curd and summer berries
Pavlova-TomTom AikensEspecially for Stella Artois, Michelin-starred head chef Tom Aikens has created a series of seasonal recipes to pair with both Stella Artois and Stella Artois Cidre. The recipes created by Stella Artois and Tom Aikens are based on the rising trend of ‘social eating’, resulting in a series of sharing-style dishes designed for three to four people to enjoy. This pudding goes perfectly with a cool glass of Stella Artois Cidre Raspberry.

Serves 6

Ingredients
For the lime curd:
  • 6 yolks
  • 2 whole eggs
  • 80g sugar
  • 100g Lime juice and zest of all the limes from juicing
  • 170g butter (melted)
For the meringue:
  • 1 tsp white wine vinegar
  • Medium pinch of salt
  • 20ml vanilla essence
  • 5g corn starch
  • 240g egg whites
  • 400g caster sugar
  • 1 vanilla bean split and scraped (only use seeds)
For the topping:
  • 1 mango diced into a neat 1cm cubes
  • 2 passion fruits
  • 100g raspberries
  • 100g blackberries
  • 100g strawberries


Method
For the lime curd:
1. Cream the eggs and sugar
2. Add the butter, juice, zest of lime and whisk on a low heat until it thickens
3. Simmer for 2-3 minutes then cover in a bowl with cling film and chill

For the meringue:
1. Place the egg white into the bowl and whip with the salt until very thick
2. Add the vinegar and cornflower, followed by the caster sugar slowly so it thickens, then add the vanilla seeds at the end and whip until firm
3. Place this all onto a baking sheet lined with parchment paper using a big spoon to place it on, make it into a long rectangle shape and bake at 90c for about 2 hours to dry out

To assemble:
1. Place the lime curd onto the meringue, followed by the sliced fruit on and passion fruit last
2. Finish by dusting with icing sugar (optional)