Slablova with Strawberry Curd

For the pavlova:

1. Preheat oven to low (120’C/100°C fan-forced). Line a large baking tray (approx. 40cm x 30cm) with baking paper.
2. Beat egg whites in a clean large bowl with an electric mixer until soft peaks form. Only then add caster sugar, a heaped tablespoon or so at a time, beating until dissolved (to test, rub some mixture between finger if too grainy, keep beating until glossy). Then fold in cornflour and vinegar.
3. Turn out onto tray; using a palette knife or spatula, spread the mixture across the baking paper (approx. 30cm x 24cm), building up the sides a little and creating a few tips and dips in the meringue as you go. (A wet spoon, spatula or palette knife helps.)
4. Bake in very slow oven about 1 ½ hours or until set and dry. Surface should be dry to touch). Turn oven off and prop door ajar with a wooden spoon and cool in oven.

For the curd:

1. Put the strawberries in a small saucepan with the sugar, butter, lemon zest and lemon juice. Stir over low heat until the butter has melted and the sugar dissolved. Simmer gently for 5 minutes, then remove from the heat.
2. Lightly beat the egg yolks in a large bowl then, stirring constantly, slowly add the strawberry mixture in a thin stream. The mixture will thicken as you add it.
3. Return to low heat and cook for 3 minutes, stirring constantly. Do not allow the mixture to boil or the curd will curdle. Test by running a finger across the back of the spoon to ensure the curd is thick and does not run. Put into a bowl and cover with plastic wrap to prevent a skin forming.

To assemble:

1. Whip cream with sugar and vanilla. Spread a small spoon of cream on a flat serving plate.  Place pavlova on top then fill pavlova with curd, cream (ensuring you can still see some of the curd), then berries.  
2. Shave chocolate curls from a block of chocolate using a vegetable peeler.

Recipe courtesy of Lyndey Milan, OAM