Mini Pavlovas with Grapefruit Curd

Whisk together the sugar, grapefruit zest, grapefruit juice and eggs and set over medium heat.

Continue whisking and stirring until the curd thickens and coats a rubber spatula.

Pass the curd through a fine mesh sieve into a bowl.

Whisk in butter, then cover and chill in the fridge until set.

Whisk the egg whites until frothy, then slowly add in the sugar as the mixer runs on medium speed.

Increase the speed once the sugar has been added, then whip until stiff peaks form on the whisk.

Trace four-inch rounds on a pan lined with parchment paper. Add small dollops of meringue underneath to help the paper stick to the pan.

Add the meringue and swoop it into nests. Bake low and slow.

Place the mini pavlova nests on plates or a platter and spoon in the grapefruit curd to fill the meringue.

Cut off the rind of a grapefruit (down to the flesh) and segment out the slices with a sharp knife to place on top of the curd.