Pink Berry Pavlova with Raspberry Sorbet and Pink Mini Lamingtons

Lemon curd (filling of the pavlovas):

1. For the lemon curd, melt 185g butter over a water bath the day before. Wash the lemons, cut the lemon zest and squeeze out the juice.
2. Add lemon zest, lemon juice and 2 cups of sugar to the butter and stir until the sugar is completely dissolved. Beat the eggs and slowly stir into the lemon-butter-sugar mixture.
3. Heat lemon curd over a water bath, stirring constantly, and then peel it off (thicken) for about 15 to 20 minutes.
4. Pour lemon curd into washed glasses, close the lid and turn over for a few minutes. Lemon curd has to be kept in the refrigerator and lasts about 3 months.

Pink Berry Pavlovas:

1. Preheat the oven to 120 degrees (convection). Separate the 4 eggs and beat the egg whites until stiff. Add 1 cup of sugar and continue stirring until the sugar is completely dissolved.
2. Now add ½ teaspoon of tartar powder and 1 teaspoon of vanilla extract and stir. The mass should be stiff and stiff peaks should form when the stirrer is pulled out.
3. Then stir in raspberry jelly until you get the taste and color you want. Finally fold in the cornstarch with a spatula.
4. Put four dots of the pavlova mixture on the corners of a baking sheet and use them to “stick” a baking paper.
5. Form small nests out of the pavlova mixture or use a piping bag to squirt small tartlets onto the baking paper. It is important to have a recess for the later filling.
6. Bake the pavlovas for 15 minutes at 120 degrees. Then the temperature is reduced to 90 degrees and the pavlovas are baked for another 60 to 90 minutes.
7. The pavlovas should be hard like meringue on the outside and soft like marshmallows on the inside (it is best to plan a “test pavlova” for this).
8. Let the pavlovas cool for 60 minutes in the closed oven. For the filling, whip 500ml cream until stiff and mix with a lemon curd (to taste). Fill the pavlovas with the lemon curd cream and decorate with the berries.

Lamingtons:

1. For the Lamingtons, preheat the oven to 180 ° C (top and bottom heat). Grease a square baking pan (approx. 20 cm × 20 cm) and line it with baking paper.
2. All ingredients should be at room temperature for preparation. Put all ingredients in a blender and mix for a few minutes until a light yellow dough is formed.
3. If you don’t have a blender, you can use a normal mixer. To do this, stir together 230g sugar, 3 eggs and 2 teaspoons vanilla extract until frothy.
4. Then stir in 200g butter. Sieve 185g wheat flour and 40g cornstarch and stir in alternately with 125ml milk. Bake the dough for 30 to 35 minutes and let it cool.
5. Cut the finished cake into cubes of any size. Melt the couverture and color it as you like, if necessary.
6. Turn the cake cubes in the liquid couverture, then immediately turn them in desiccated coconut and let cool or set.

Raspberry sorbet:

1. Bring 19,750 g raspberries to the boil with 60 ml water, 3 tablespoons lemon juice and 120 g sugar and strain through a sieve. Let the raspberry mixture cool down.
2. Put the raspberry mixture in an ice cream maker and freeze for 60 to 80 minutes to make a sorbet. Shape the sorbet into cams.

Serving:

1. Arrange a pavlova, 2 mini lamingtons and a raspberry sorbet on a plate.