Easter Pavlova with lemon cream and passion fruit sauce

serves 6-8

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4 egg whites
2 1/2 dl Dansukker Granulated Sugar
1 tbsp cornflour
1 tsp white wine vinegar

1/2 + 2 dl double cream
3 dl lemon curd (see recipe)

4 passion fruits
1 dl water
1 tsp freshly squeezed lemon juice
3 tbsp Dansukker Jelly Sugar Multi

To serve


Beat the egg whites with an electric whisk until stiff. Add half the sugar a little at a time, whisking constantly at high speed. Add the remaining sugar and beat for another 5 minutes. Mix in the cornflour, flour and vinegar. Spread the mixture out into a circle about 30 cm in diameter on a sheet of greased and floured baking parchment. Pull the sides up slightly using a spatula to form a crater. Bake at the centre of the oven at 150 °C for 75 minutes. Turn off the oven and leave the cake there until cold.

Stir the lemon curd into 0.5 dl of cream. Whip the remainder of the cream until stiff. Fold the lemon curd mixture into whipped cream.

Halve the passion fruits and scrape out the pips. Combine all the ingredients for the sauce in a pan, and boil for half a minute. Allow to cool. Fill the lemon curd cream in the pavlova. Place the apricots on top. Drizzle over the sauce and serve immediately.

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