Key Lime Pie Pavlova

Name: Key Lime Pie Pavlova
Total time: 350
Yield: 8
Ingredients: 4 Eggs; 2 Limes; 70 ml Lime juice; 25 g Butter; 300 ml Cream; 225 g Caster sugar; 2 tsp Cornstarch; 2 tsp White wine vinegar; 60 g Rich tea biscuits; .5 tbsp Brown sugar; 200 g Condensed milk

465 calories

350 minutes

Servings:

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Ingredients

Instructions

Nutrition

4	Eggs
2	Limes
70 ml	Lime juice
25 g	Butter
300 ml	Cream	(double)
225 g	Caster sugar
2 tsp	Cornstarch
2 tsp	White wine vinegar
60 g	Rich tea biscuits	(gingernut)
.5 tbsp	Brown sugar
200 g	Condensed milk

Preheat the oven to 140°C (120°C fan) mark 2. Fill a small/medium saucepan ¼ of the way with water and bring to the boil. Meanwhile, separate the egg whites and manually whisk together with the caster sugar in a stand-mixer bowl that will easily sit on top of the saucepan. Lower the heat in the saucepan to a simmer and place the bowl on top. Continually and manually whisk the mixture until the sugar has completely dissolved and the mixture thickens, about 4-5min.
Transfer the bowl to the stand mixer. Combine the cornflour with the vinegar. Using the whisk attachment, whisk at high speed, adding the cornflour mixture at the start. Whisk until glossy and balling up in the whisk, about 5min.
Line a large baking tray with parchment paper (you can adhere the corners down with a small dollop of meringue if needed). Place a plate with a diameter of roughly 21cm on the paper and lightly draw a circle. Dollop the meringue into the centre and shape into a crown with a deep centre and high sides. Transfer to the oven and reduce the heat to 120°C (100°C fan) mark ½ and bake for 1hr 10min. Turn the oven off, do not open the door and leave the meringue inside to dry out for at least 4hr. It can even be left overnight. No matter how tempting, don’t open your oven door once, during or even after your pavlova base has baked, until completely cool. Doing so creates a sudden temperature change that can cause the meringue to deflate or crack.
For the crumb, place the biscuits in a ziplock bag and bash until they resemble sandy breadcrumbs. Melt the butter in a frying pan over a medium heat. Swirl the pan occasionally until the butter foams, smells nutty and caramelised brown specks form at the bottom of the pan, about 3-4min. Lower the heat and stir in the gingernut crumbs and brown sugar. Stir continuously for 1-2min until the crumbs are toasted. Transfer to a plate and leave to cool.
For the curd, whisk together the condensed milk, lime juice and zest from one lime until thickened. Transfer to the fridge and leave to thicken further for 30min.
Before serving, softly whip the cream until just starting to thicken. Fold in 100g of the lime curd. Sprinkle 1/3 of the crumbs at the bottom of the meringue. Dollop on the cream. Drizzle over the remaining curd and finish with the thinly sliced lime peels and remaining crumb. Serve.

Cuisines: European

Courses: Dessert

Diets: Vegetarian

Fat: 26g

Saturates: 16g

Sugars: 49g

Protein: 5g

Carbs: 54g

Fiber: 0g

38.8%

Calories

54.5%

Carbs

5.9%

Protein

65%

Fat

Fiber