Raspberry Curd Ripple Mini Pavlovas

INGREDIENTS

• 2 x Dunnes Stores 4 Pavlovas
• 500ml double cream, whipped
• 1 tsp vanilla bean paste
• 250g Dunnes Stores Fresh Raspberries

For the Raspberry Curd:

• 265g frozen raspberries
• Zest and juice of two Dunnes Stores Lemons
• 190g caster sugar
• 1 tsp cornflour, heaped
• 3 large eggs
• 85g softened butter

To Serve:

• 250g white chocolate, for curls
• Fresh mint

METHOD

1. To make the raspberry curd, place the frozen raspberries, lemon zest and lemon juice in a small pot. Cook on medium-low heat until the raspberries soften, burst and become mostly liquid.
2. Press the raspberry mixture through a fine mesh sieve to remove the seeds and zest, scraping the underside of the sieve. Discard the solids.
3. Return the raspberry juice to the pot, add the sugar and stir until dissolved. In a small bowl, mix the cornflour with a little of the raspberry juice, then return it to the pot and stir to combine.
4. Remove from the heat, whisk in the eggs, then return to medium heat. Cook, whisking constantly, until the curd thickens and coats the back of a spoon or spatula.
5. Stir in the butter until fully melted, creating a smooth and glossy curd. Transfer to a jar, allow to cool, then chill in the fridge.
6. Add the vanilla bean paste to the cream and whip to soft peaks.
7. To make chocolate curls, place the white chocolate on a chopping board and, using a sharp knife, scrape along the short edge to create curls.
8. To assemble, spoon a tablespoon of whipped cream onto 8 pavlova discs. Top with raspberries, raspberry curd and chocolate curls. Serve immediately.