Lemon and lime pavlova recipe
 End your meal on a high note with this citrus centrepiece topped with tangy passion fruit. 150g/5½oz caster sugar3 free-range egg whites, whisked in a clean bowl until stiff peaks form when the whisk is removed½ tsp sherry vinegar 150g/5½oz caster sugar 3 free-range egg whites, whisked in a clean bowl until stiff peaks form when the whisk is removed ½ tsp sherry vinegar 2 lemons, juice and zest3 limes, juice and zest175g/6oz caster sugar3 free-range eggs, plus 5 free-range egg yolks150g/5oz butter, softened200g/7oz double cream, whipped until soft peaks form when the whisk is removed 12 passion fruit, pulp only, to serve 2 lemons, juice and zest 3 limes, juice and zest 175g/6oz caster sugar 3 free-range eggs, plus 5 free-range egg yolks 150g/5oz butter, softened 200g/7oz double cream, whipped until soft peaks form when the whisk is removed 12 passion fruit, pulp only, to serve Method Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy.Gently fold in the sherry vinegar.Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go. Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably. Remove the mixture from the heat and whisk a little, then set aside until completely cool.To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy. For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy. Gently fold in the sherry vinegar. Gently fold in the sherry vinegar. Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go. Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go. Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle. Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably. Remove the mixture from the heat and whisk a little, then set aside until completely cool. Remove the mixture from the heat and whisk a little, then set aside until completely cool. To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp. To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp. Recipe tips Choose wrinkled passion fruit as the ones that appear dried-out are often the ripest.