Is it even Christmas in Australia without a pavlova? Top with seasonal fruits, and you have yourself a morsel of everyone's DREAMS. You can make it sugar free by utilising your chosen granulated sweetener option, or keep it classic. You can make it dairy free by using coconut yogurt or alike. 

If you don't tolerate coconut or cow's yogurt or cream, you could utilise the lemon curd alone without the cream (as it is made with ghee instead of butter), and this may work for you and your family better! 

Enjoy, and Merry Christmas beauties x

The Ultimate Pavlova

Ingredients:

6 egg whites (no egg yolk present, so be careful when you are separating!)

1 tsp vanilla essence

1 tsp arrowroot or tapioca flour

1 tsp lemon juice

1 tsp apple cider vinegar

1/4 cup of your choice of finely granulated sugar (you can use lakanto/monk fruit, xylitol, or fine sugar of choice)

Method:

1. Preheat your oven to 150 degrees celsius.

2. Clean your mixing bowl of choice to whip the egg whites, ensuring there is no fat residue or liquid in the bowl. To be sure, you can wipe it out with a cloth with a dash of apple cider vinegar.

3. Gather all ingredients and have them ready.

4. Generic: Add in the egg whites to the bowl, and whip for 2 minutes on medium to low speed (in a Thermomix, this is speed 3.5) or until stiff peaks form, and when it reaches the 2 minutes, begin to add in the remaining ingredients SLOWLY, beginning with the sweetener. Whip for one minute longer and in this time all ingredients should have been added and it is well combined. 

5. Lay out baking paper on a baking tray, and form one large meringue or a four mini ones.

6. Place them in the oven, and turn the temperature down to 100 degrees celsius. Bake for one hour. 

7. Open and check, they will be only slightly golden, and close the door again and allow them to cool for as long as you can in the oven. Hopefully you have at least a few hours to allow for this, as this will make the most successful pavlova! Depending on how impatient you are, you could after 60 or more minutes place them in your fridge to continue cooling - however may just not be AS crispy as you'd like them. The key is to keep all moisture away as much as possible.

8. When you're ready to serve/devour, top with your preferred toppings, such as the below passion fruit (or plain) lemon curd, pure whipped cream, diced mango, freeze dried strawberries. This combination is absolutely incredible! 

GUT FRIENDLY LEMON CURD

Ingredients

6 egg yolks
110g ghee
90ml lemon juice (1/4 + 1/8th cup 😂)
1 tsp pure vanilla essence
60g either Lakanto or alternative for sugar free, or if you tolerate natural sugars than coconut or rapadura sugar should work gorgeously.

Method

Generic:
Melt ghee in a saucepan over medium to low heat. Whisk in the sweetener and lemon juice, and stir through until the sweetener dissolves. Add yolks and continue to whisk over medium heat until the mixture thickens and coats the back of a wooden spoon.

Thermomix:
Insert the whisk, and add the melted ghee, sweetener and lemon juice to your thermomix bowl. Mix for 10 seconds on speed 3, and then add the egg yolks and cook for 10 minutes, 80°C, speed 3.