Raspberry-Key Lime Pavlova
Crisp, tender meringue filled with fresh whipped cream, a creamy Key Lime curd, and fresh raspberries.
Ingredients
For the Key Lime Curd
- 5 large egg yolks
- 3/4 cup granulated sugar
- 2 tsp Key Lime zest
- 1/2 cup fresh Key Lime juice
- 1/8 tsp salt
- 4 Tbsp butter cut into chunks
For the Pavlova
- 5 egg whites at room temperature
- 1/8 tsp kosher salt
- 1/8 tsp cream of tartar
- 3 Tbsp cold water
- 1 1/4 cups superfine sugar
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 1 Tbsp cornstarch
- 1 (6-oz) pkg fresh raspberries
For the Whipped Cream
- 1 1/2 cups cold heavy cream
- 2 Tbsp powdered sugar
- 1 Tbsp vanilla extract
Instructions
For the Key Lime Curd
- Combine egg yolks, sugar, zest, juice, and salt in a small saucepan, whisking to combine.
- Cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture coats the back of a spoon (if you're using a candy thermometer, allow the mixture to come to 170°F).
- Remove from heat, add butter, and stir until combined. Pour mixture into an airtight container. Place a small piece of plastic wrap directly on top of the curd (this ensures that a thick skin won't form on the top), and close the container. Chill in refrigerator 1 to 2 hours or until completely cool.
For the Pavlova
- Preheat oven to 275°F. Trace a 7-inch circle on a piece of parchment paper; place on baking sheet.
- Add egg whites, salt, and cream of tartar on high speed in the bowl of a stand mixer fitted with the whisk attachment until medium-stiff peaks form.
- With the mixer running on low speed, gradually pour in water. Drizzle in sugar 1 Tbsp at a time. Whip on high speed until stiff peaks form. Fold in vinegar, vanilla, and cornstarch.
- Place meringue on prepared pan in the middle of the circle. Add a dollop of meringue on the underside of each corner of the parchment paper (this will help the paper stick to the pan). Begin to form pavlova shape using an offset spatula or the back of a spoon (see above notes on shaping--get creative!). Make an indention in the top of the pavlova.
- Bake 60 minutes; reduce heat to 250°F, and bake additional 45 minutes. Turn off the oven (do not open the door), and let sit in oven with oven light on at least 2 hours, but preferably overnight.
- To serve, fill pavlova with prepared whipped cream and key lime curd, then top with fresh raspberries. Sprinkle with powdered sugar, if desired.
For the Whipped Cream
- Combine heavy cream, sugar, and vanilla in a stand mixer fitted with the whisk attachment. Beat on high speed until medium-stiff peaks form.