- 6 Coles free range egg whites
- 1 ½ cups caster sugar
- 6 Coles free range egg yolks
- Juice & Zest of 3 lemons
- ⅓ cup caster sugar
- 50g Ballantyne Unsalted Butter
- 600ml cream, whipped
- 2 mangoes, thinly sliced
- 1 punnet of blueberries
- 2 tbsp toasted shaved almonds
- Preheat the oven to 110C degrees
- In a stand mixer, whisk egg whites until soft peaks form, before gradually adding in sugar.
- In a separate bowl, whisk egg yolks, lemon and sugar over a pot of boiling water, continuously whisking until thick and pale. Remove from heat and whisk through butter until completely incorporated.
- Grease a sheet of baking paper and line a baking tray and sculpt the egg white mixture to your desired shape. Place in the oven for 1.5 hours, until the pavlova is dry to touch. Then turn the oven off and allow to cook completely before removing.
- Top pavlova with whipped cream, lemon curd, mango, blueberries and almonds.
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