6 egg whites, at room temperature
1 ½ cups caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
600ml tub thickened cream
¼ fresh pineapple (500g), peeled, cored, cut into thin slices
1 cup coconut flakes, toasted
3 egg yolks
½ cup caster sugar
1 tablespoon cornflour
½ cup lime juice
50g unsalted butter, chopped
Grease a large, rectangular oven tray. Trace a 20cm x 30cm rectangle onto a sheet of baking paper. Place, trace-side down onto prepared tray.
Beat egg whites in a large bowl of an electric mixer on a medium to high speed until frothy.
With motor operating, add sugar 1 tablespoon at a time, beating between each addition until dissolved. Continue to beat for a further 3 to 4 minutes, or until thick and glossy. Beat in cornflour and vinegar. Spoon meringue onto traced-rectangle on tray. Spread to edges.
Cook in a very slow oven (120C) for about 1 hour and 30 minutes, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for 2 hours. Remove. Cool completely.
Meanwhile, make lime curd. Whisk yolks, sugar and cornflour in a medium saucepan until combined. Whisk in juice and ½ cup water. Whisk constantly over a medium heat until boiling and thickened. Remove from heat.
Whisk in butter until thick and glossy. Transfer to a bowl. Cover surface with plastic wrap. Refrigerate until cold.
Just before serving, beat cream in a small bowl of an electric mixer until firm peaks form.
Just before serving, transfer pavlova to a plate. Top with cream. Dollop with curd. Top with pineapple and coconut.
TIP! Undecorated pavlova can be made up to one day ahead. Store in an airtight container. Lime curd makes about 2 cups. It can be made up to one week ahead. Store, covered in the fridge.