INGREDIENTS

Meringue

• 3 free-range egg whites

• 3/4 cup caster sugar

• 1 tbsp pure vanilla extract

• 1/2 tsp natural salt

• 1 tsp cream of tartar

Boozy Lime Curd

• 120g preferred sugar

• 3 free-range egg yolks

• 1 tbsp lime zest

• 75ml lime juice

• 1 tsp corn flour

• 45g pure butter

• 1 tbsp spiced rum

To Serve

• 1 cup fresh mint leaves

• 1/4 cup sugar

• 300ml pure cream, whipped

METHOD

Preheat oven to 110*C. Line a large tray with baking paper.

In a clean, dry bowl, whisk egg whites using electric beaters until soft peaks form. Gradually add sugar, whisking constantly, until stiff peaks form and sugar has dissolved. Fold through vanilla, salt and cream of tartar.

Dollop 6 generous spoonfuls of meringue mixture onto prepared tray. Place in preheated oven for 45 minutes. Turn off heat and allow meringues to cool inside oven until ready to serve. 

To make the curd, place sugar, egg yolks, lime zest, lime juice and corn flour into a saucepan.  Whisk together well. Place saucepan over medium heat and continue to stir until mixture has thickened and reached boiling point. Remove saucepan from heat. Pour hot curd through a fine sieve to remove any lumps. Add butter and spiced rum. Stir until butter has melted and curd is a silky consistency. Set aside to cool.

To make the mint sugar sprinkle, use a mortar and pestle to grind the sugar with 3/4 of the mint. The sugar should become green and vibrant. 

To serve, place a spoonful of whipped cream on each meringue. Top with lime curd, remaining mint and a sprinkle of mint sugar. Serve and enjoy!