Instructions

1. Heat the oven to 300°F.
2. Pavolva: Whisk the egg whites on medium speed for 3–5 minutes, until they form soft peaks.
3. Add the sugar a little at a time. Increase the speed to maximum and whisk for 10–15 minutes, until the mix is stiff and glossy.
4. Mix the lemon juice, vinegar, and cornstarch until smooth, then whisk the mixture into the meringue.
5. Pipe or spoon a meringue disc onto a baking sheet lined with parchment, Pipe spheres of pavlova in a ring around the edge of the disc and one just inside that, in concentric circles. The inner ring should be slightly smaller spheres.
6. Bake the pavlova for 10 minutes, then lower the temperature to 275°F and bake for a further 1 hour 25 minutes. Remove the pavlova from the oven and leave it to cool completely.
7. Lime curd: Whisk together the lime juice and zest, eggs, caster sugar and cornstarch in a pan. Place over a low heat and whisk until it has thickened. Remove from the heat.
8. Put the gelatin leaves in water and leave them for 5 minutes to soften, then squeeze out any excess.
9. Whisk the bloomed gelatin into the curd until completely dissolved. Then, whisk in the butter. Sieve the curd and leave to cool.
10. Coconut whipped cream: Whisk the cream to soft peaks. Quickly whisk in the desiccated coconut. Set aside.
11. Assembly: Pipe, or spoon, curd around the inside of the meringue circle. Arrange kiwi slices and coconut cream kisses around the inside of the pavlova.