0:30

To Prep

1:10

To Cook

11

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Lime curd pavlovas with raspberry sauce
  • Ingredients
  • Nutrition
  • Specials
    • Method
    • Notes
    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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.

    7. 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.

    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.

  • Method
  • Notes
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