Lime Pavlova With Zesty Cream and Candied Lime, Pomegranate and Kiwifruit

1. Preheat oven to 240 degrees
2. Brush 32cm x 28cm tray with melted butter
3. Line with VERY wet brown paper cut into a 22cm circle.
4. Beat egg whites and salt until soft peaks form.
5. Add sugar slowly, beating well after each addition.
6. Beat until thick and glossy and no sugar when rubbed. You should be able to hold this over your head.
7. Fold in cornflour and vinegar with metal spoon.
8. Spoon onto a tray in a mound – flatten top, smooth sides.
9. Reduce oven to 160 degrees. Bake pavlova for one hour until pale and crisp.
10. Remove from oven while warm.
11. Carefully turn upside down onto a plate.
12. Peel away paper.
13. (it will crack, this is normal)

Candid Limes

1. Cut limes very thin.
2. Place in a bowl, pour over boiling water.
3. Leave to cool.
4. Lift out and rince.
5. Heat up 1 cup sugar with ½ cup water until dissolved.
6. Add lime slices and simmer for 5 minutes. Place on cooling rack.
7. When dry toss in caster sugar.

Zesty Cream

1. Zest 1-2 limes.
2. Whip 285ml cream with 1 tbsp castor sugar until soft peaks.
3. Fold lime zest through.