Sicilian Lemon and Lime Pavlova

Start by adding the egg whites to your bowl with the salt and cream of tartar. Start whisking on low to incorporate until bubbles form and it is foamy.

Increase whisk speed to medium and gradually add the granulated sugar one teaspoon at a time. Mixture should double in size and become very white and glossy. This is called meringue.

Stop the whisk and sift in the powdered sugar. Turn the whisk on at low then gradually increase the speed to fully incorporate.

Lastly, flavour the meringue mixture with 15ml of Belvoir Farm Sicilian Lemon and Lime Cordial. Whisk again to incorporate.

Preheat the oven to 120°C.

Get a large baking sheet and add small amounts of the meringue to the four corners then add parchment paper. The meringue will ensure that the parchment paper stays in place.

Dollop the meringue onto the parchment paper and create a circle but try to keep some height. Using the spoon create some divots.

Bake in the preheated oven for 2 hours. Do not open the oven door during the baking. Once your timer goes off, turn off the oven but keep the pavlova inside the oven with the door closed to cool completely for 2-6 hours.

While the pavlova cools, prepare your Lemon and Lime Cordial marinated berries. Add your fruit to a bowl then pour over the Belvoir Farm Sicilian Lemon and Lime Cordial. Gently mix, cover and refrigerate until ready to serve.

To serve, top the cooled pavlova with whipped cream and the Sicilian Lemon and Lime Cordial marinated berries. Garnish with fresh kiwi and lemon slices, top with mint and drizzle with a bit more Belvoir Farm Sicilian Lemon and Lime Cordial over the top.