Pavlova with Raspberries and Lime Curd
Pavlova is a delicate meringue based dessert, typically dressed with fresh fruit/berries and whipped cream. The meringue has a crispy outer shell with a soft, fluffy, marshmallow-like center. It’s a perfect summertime dessert base that could be garnished however you please. For this recipe I’ll be making a lemon/lime curd, then garnishing with raspberries. This is also a great dessert option for anyone that’s gluten free!
Notes: To avoid a sad meringue, make sure all the utensils you’re using are really clean. A little bit of grease or dirt may prevent the egg whites from fluffing up.
If there’s any bit of egg yolk mixed into the whites, they won’t fluff up. The yolks are mostly fat so if the slightest bit gets in the whites will droop. I’d recommend separating the eggs in a small bowl with your hands to avoid any yolk getting in.
Leave your eggs to sit out at room temp before whipping, room temp egg whites whip up faster and better.
Pavlova:
egg whites, 6
lemon juice, 2 tsp
cornstarch, 1 1/2 tsp
fine granulated sugar, 1 cup
salt, 1/4 tsp
Lemon/Lime Curd:
egg yolks, 6
lemon/lime zest, 2 lemons +2 limes
lemon/lime juice, 1/2 cup
sugar, 1 c
butter (cold), 1/2 cup
Raspberry Topping:
fresh raspberries, 1 large container
lime juice and zest, 1 lime
sugar, 2 Tbsp
Method:
(Curd)
Start with the lime curd. In a small saucepan, add the sugar then the zest of the lemons and limes. Use your fingers to massage the zest with the sugar, this helps release all the essential oils that add flavor. After a minute or two it should be aromatic.
Grab a clean bowl to use for the egg whites, separate the yolks and add them to the saucepan with the sugar. Save the egg whites for the meringue, they can be left out to reach room temp. Whisk the yolks with the sugar for at least a minute or two, they should lighten in color and froth up a bit. Stir in the citrus juice and place on stove at low heat. Cook for about 5-8 minutes, stirring often so it doesn’t clump. Once it’s reached a nice thickness, remove from heat (it’ll thicken up a bit more once cooled in the fridge). Add the cold butter in small chunks, making sure to stir well before each addition to avoid a pool at the top. Once all the butter is incorporated, cover and fridge until the pavlova’s finished. Most likely there will be some curd leftover after garnishing, it can be stored in the fridge in a sealed container.
(Pavlova)
Preheat oven to 250°, adjust rack to the lower-middle part of the oven. Prepare a baking sheet with parchment and trace an 8in circle (flip over so the ink is underneath).
Add egg whites to a large clean bowl. Using a handheld or a stand mixer, whip the egg whites at medium-low speed until doubled in size. Add a pinch of salt and continue whipping for another 2 minutes. Gradually start adding the fine sugar while mixing on medium-low, turn up the speed as the sugar runs out. Make sure the sugar is dissolved while not over-whipping. Once all the sugar is in, add the lemon juice and continue whipping on high until stiff, glossy peaks form. Turn speed to the lowest then add the cornstarch, mix until combined.
Pour onto the traced circle on the baking sheet. Spread from the center then form the edges, giving some room for the curd and raspberries. Bake in the oven for about 1 1/2 hours, turn the oven off and let the pavlova cool completely. If you are skeptical it’s done, quickly open the door and tap the edges to make sure they’re crispy. Don’t let the temperature change too drastically or it’ll collapse/crack. Once cooled, remove from oven and top with the curd and raspberries. It doesn’t store too well in the fridge so I’d recommend to eat it day of.
(Raspberries)
Throw in the freezer before starting the pavlova, just so they harden slightly. In a bowl, add the sugar and lime zest, massage to get the lime essence onto the sugar. Toss in the frozen raspberries and lime juice then mix.
