Thermomix "To Die For" Mini Pavlovas

Mini meringues

1. Preheat oven to 120°C. Mark 12 x 6 cm circles on baking paper, then place on two baking trays (30 x 40 cm).
2. Place a bowl onto mixing bowl lid, weigh sugar into it and set aside. Thoroughly clean and dry mixing bowl (see Tips).
3. Insert butterfly whisk. Place egg whites and salt into mixing bowl, then whip 1 min 30 sec/speed 3.5, until medium-stiff peaks form.
4. Whip 6 min/speed 3.5, slowly adding reserved sugar 1 teaspoon at a time through hole in mixing bowl lid.
5. Whip 30 sec/speed 3.5, adding vinegar and cornflour through hole in mixing bowl lid. The mixture should be thick, glossy and smooth. Remove butterfly whisk.
6. Place 2 heaped tablespoons of meringue in the middle of each marked circle on trays. Using the back of a spoon, make an indentation in the centre of each.
7. Place trays in oven. Reduce temperature to 110°C and bake for 50 minutes or until meringue is firm and crisp. Turn off the oven and hold door ajar with a wooden spoon. Leave meringues in oven for 1 hour or until cooled completely. Clean and dry mixing bowl and butterfly whisk.

Passionfruit and lime curd

1. Place sugar and kaffir lime leaf into mixing bowl, then mill 15 sec/speed 10. Transfer 1 tablespoon lime sugar to a small bowl and reserve for the lime cream.
2. Add butter, lime juice and egg yolks to the remaining lime sugar in the mixing bowl, then cook 7 min/90°C/speed 4. Stir in passionfruit juice with spatula. Place curd into an airtight container and refrigerate until cooled. Clean and dry mixing bowl.

Lime cream and fruit salsa

1. Insert butterfly whisk. Place cream, crème fraîche, reserved lime sugar and half of reserved lime zest into mixing bowl and whip until stiff/speed 3.5, watching carefully through hole in mixing bowl lid to avoid overwhipping. Remove butterfly whisk.
2. In a separate bowl, place mango, pineapple, Malibu® (optional), reserved passionfruit seeds and remaining lime zest, then stir to combine.

Assembly

1. To serve, dust meringue nests with dried mango powder (optional), then fill with lime cream and fruit salsa. Top with coconut flakes and mint (optional).

Useful Items

bowl, oven, baking trays (30 x 40 cm), baking paper, small bowl, airtight container, refrigerator

Tips & Tricks

• Do a vinegar wash to thoroughly clean your mixing bowl before making the meringue: Insert butterfly whisk, then place 500 g water and 1 tablespoon vinegar into mixing bowl and mix 30 sec/speed 4. Remove butterfly whisk, empty mixing bowl, rinse with hot water and dry.
• Be sure to check the label on your cornflour to ensure it is gluten free.
• Meringue nests will keep in an airtight container in the pantry for up to 2 days.
• Passionfruit and lime curd will keep in an airtight container in the fridge for up to 1 week.
• Let the seasons be your guide for choosing fruit so that you can enjoy these pavlovas all year round.