Lime curd pavlovas with raspberry sauce

  • Serving: 4
  • Prep time: 30 m
  • Cook time: 1:10 h
  • Ready in: 1:40 h
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How to Make Lime curd pavlovas with raspberry sauce Recipe?

Credit by: KingOfChef


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1848 kj ENERGY
90.22mg SODIUM

Step by step method

  • Step 1

    Preheat oven to 150°C. Cut a sheet of non-stick baking paper to fit a flat baking tray. Use a pencil to draw four 10cm squares, 2cm apart and 2cm from edge. Grease tray with butter. Place paper, pencilled-side down, on tray.

  • Step 2

    Place egg whites in a large, clean, dry mixing bowl. Use electric beaters to whisk until soft peaks form. Gradually add caster sugar, a spoonful at a time, and whisk after each addition until just combined. After all the sugar has been added, whisk for a further 2-3 minutes or until mixture is thick and glossy, the sugar dissolves and a long trail forms when whisk is lifted.

  • Step 3

    Divide mixture among marked squares. Use a small butter knife to shape each portion into a square, spread close to sides and smooth the surface.

  • Step 4

    Bake in preheated oven for 1 hour. Turn the oven off and leave the door ajar for 1 hour to allow the meringues to cool completely in the oven.

  • Step 5

    Place 120g (1 punnet) of raspberries and icing mixture in the bowl of a food processor or blender and process until smooth. Use back of a spoon to press through a sieve into a bowl. Discard seeds and set sauce aside.

  • Step 6

    Meanwhile, to make lime curd, place egg yolks, sugar, butter, lime rind and lime juice in a medium heatproof bowl. Place over a small saucepan of simmering water (don't allow the bowl to touch the water). Stir constantly with a wooden spoon over low heat for 10 minutes or until thick enough to coat the back of the spoon. Remove from heat. Transfer to a clean bowl, cover and place in the fridge for 30 minutes or until cold.

  • Step 7

    To assemble pavlovas, use the back of a spoon to press a cavity in each meringue, leaving a 2cm border. Use electric beaters to beat cream in a medium bowl until firm peaks form. Use a large metal spoon to fold cream through lime curd. Spoon into cavities and use a spoon to spread mixture. Top with remaining raspberries and raspberry sauce. Serve immediately.

Tips & variations

  • Note: Prepare the pavlovas to the end of step 6 up to 3 days ahead. Keep the meringues in an airtight container and store the lime curd and raspberry sauce in separate airtight containers in the fridge. Continue from step 7 just before serving.

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