RECIPE BY:

Michael Wheldon

INGREDIENTS :

• 1 Coles pavlova
• 500ml Cream, whipped
• 1 mango, sliced
• 2 golden kiwi, sliced
• 2 green kiwi, sliced
• ¼ cup toasted coconut
• 1 Coles gingerbread, crumbled
• 1 packet of Coles mini fruity meringues, crumbled
• 100g Almond praline, roughly chopped

LEMON CURD:

• 4 eggs (two whole, 2 yolks)
• 150g flour
• 80g cold butter
• 2 lemons (juice of)

METHOD :

• In a saucepan on low heat, whisk together eggs and flour until warm and slightly thickened. Add butter and lemon juice and continually whisk together until the butter has melted and mixture thickens up. Remove from heat and store in the fridge until needed. (NOTE: allow to cool before dressing pavlova)
• Coat the top of the pavlova with cream and then dollop the lemon curd on top of the cream. Decorate to your liking with mango, kiwis, coconut, passion fruit pulp, gingerbread and praline.