Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Tropical Pavlova with raspberry curd

Australian 25 Mins Prep · 165 Mins Cook

Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Place 300g of the sugar in an ovenproof bowl and heat in the oven for 5 minutes.
Whisk the egg whites to medium peaks, then gradually whisk in the warmed sugar until glossy. Fold in the cornflour and vinegar, then spoon into a round shape on the tray. Reduce the heat to 120°C and bake for 45 minutes. Turn off the oven and leave the Pavlova inside for 2 hours to cool completely.
To make the curd, cook 500g of raspberries, the remaining caster sugar and lemon zest and juice in a saucepan for 3–4 minutes until soft. Slowly whisk in the 2 egg yolks and whole egg; continue cooking over a low heat until thickened. Remove from the heat and strain through a sieve. Whisk in the butter, then chill until set.
Whip the cream and yoghurt together in a bowl until soft peaks form. Spoon the yoghurt cream over the Pavlova, add dollops of the raspberry curd and finish with the remaining raspberries, passion fruit pulp and yellow pansies.