These mini banana, berry and lemon-curd pavlovas are absolutely scrumptious, and a definite crowd-pleaser! You must try it this weekend!

SERVES 6 // COOK TIME 2 hours 40 min

INGREDIENTS
For the pavlovas
4 eggs (4 whites, 2 yolks reserved)
250g caster sugar
1 tsp cornflour
For the lemon curd
2 eggs (plus 2 reserved yolks)
165g caster sugar
Zest and juice of 2 lemons
80g unsalted butter, chilled
3 tbsp double-thick cream
To assemble
100g raspberries
100g strawberries, sliced
2 bananas, sliced
Mint, to garnish

METHOD
For the pavlovas
1. Preheat oven to 140°C. Grease a piece of baking paper and place it on a baking tray.
2. Whisk the egg whites until stiff peaks form.
3. Start adding the sugar, 1 tbsp at a time and beating after each addition, until the meringue is glossy and the sugar dissolved.
4. Add the cornflour and whisk until incorporated.
5. Make 6 nests with the meringue on the baking paper, ensuring there is enough space between them so that they won’t spread into each other.
6. Bake for 1½ hours, or until the meringues are completely dried out.
7. Remove from the oven and allow to cool.
For the lemon curd
1. Place the 2 whole eggs, 2 yolks and sugar in a double boiler over medium heat.
2. Whisk continuously until the mixture is thick and fluffy. (This might take a while.) When it reaches this stage, add lemon zest and juice, and remove from the heat.
3. Add the butter slowly, whisking continuously. Place the mixture in the fridge to cool down.

This delectable lemon meringue flan is an ode to one of your favorite local desserts! But this one’s probably a bit fancier!

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