Strawberry and finger-lime pavlova with coconut mascarpone cream

Ingredients

For the meringue

• 240g egg whites (from 6 large eggs)

• ¼ tsp cream of tartar

• 375g caster sugar

• 2 tsp cornflour

• 1 tsp white wine vinegar

• 2 tsp vanilla extract

For the coconut mascarpone

• 150g mascarpone

• 150ml thickened cream

• 80ml tinned coconut cream, shake well before measuring

• 2 tbsp icing sugar

• 1 tsp vanilla extract

For the topping

• 450g strawberries, washed and hulled (halve them if large)

• 1 tbsp caster sugar

• 1 tbsp lime juice

• 2-3 finger limes

• mint leaves, to finish (optional)

Method

To make the pavlova

1. Step 1

   Preheat the oven to 130C fan-forced (150C conventional). Line a baking tray with baking paper and trace a 23cm circle as a template for the meringue, then flip the paper over.

2. Step 2

   Place the egg whites and cream of tartar in the bowl of an electric mixer and beat with the whisk attachment on medium-high speed until white and foamy. Gradually add the sugar, one tablespoon at a time, and continue to beat after all the sugar has been added until the mixture is stiff, glossy and billowy (about 5-7 minutes). (If you rub a little of the meringue between your fingers, it should feel smooth and not gritty, which means the sugar has dissolved.) Add the cornflour, vinegar, vanilla and a pinch of salt and beat to incorporate.

3. Step 3

   Dab a little meringue on the underside of the four corners of the baking paper to anchor it to the tray, then spoon the meringue into the circle. Using a spatula, spread the meringue into an even circle, smoothing the edges and creating a slight well in the centre.

4. Step 4

   Place into the oven and immediately lower the temperature to 110C fan-forced (130C conventional). Bake for about 2-2½ hours – the pavlova is done when it comes away from the baking paper underneath – then turn the oven off and leave the pavlova inside to cool completely (2 hours or overnight).

To assemble

1. Step 1

   When almost ready to assemble, place the strawberries in a medium bowl and sprinkle over the sugar and lime juice. Toss gently, then allow to sit for about 10 minutes to release their juices.

2. Step 2

   Meanwhile, make the coconut mascarpone cream filling by combining all the ingredients in the bowl of an electric mixer and beat with the whisk attachment just until soft peaks form. Chill until ready to serve.

3. Step 3

   Carefully transfer the pavlova onto a serving plate, then spoon the cream filling gently into the centre. Arrange the strawberries on top, spooning the juices over, if you like. Cut the finger limes in half and squeeze out the tiny pearls to sprinkle on top. Garnish with mint leaves if using and serve immediately.