Luscious Autumnal Pavlova with Brown Sugar Lime Curd

I’m known as the Pavlova Queen by my close friends and family.  A pretty awesome title eh?

Well hello to all my new and old friends and thank you for checking out my blog!

I’ll let you decide if I deserve such an honorable title , as you follow me on this journey of my food, life and loves.

Let’s start with this delicious brown sugar lime curd pavlova, which featured in my Halloween post which you can check out here.

 

Pavlova awesome and delicious

eggs and limes for lime curd

 

My Aunt was renowned for her Pavlovas when I was a child and I still remember the first time I tasted this dessert with it’s crisp outer crust and soft fluffy inside, topped with whipped cream and seasonal fruit, I was hooked! 

I like to think I’m now creating the same lovely memories for my own nephews and nieces. Though the only topping allowed for family occasions is strawberries and cream (anything else and it’s apparently not Pavlova  😉 )

In this recipe, the lime curd provides a slightly tart hit and is delicious against the sweetness of the Pavlova. I’ve used brown sugar which gives an almost caramel like curd, and the toasted almonds adorning the top provide a lovely texture and nutty flavour . 

 

hand written recipe for lime curd

eggs and limes for lime curd

lime curd pavlova limes and eggs

 

 lime juise

lime curd in a jar

 

pavlova halloween

 

Decadent yet light, Pavlova is the perfect way to end a meal. It’s also one of the easiest desserts to prepare yet always looks stunning.

That makes me a happy host!

A glass of chilled prosecco is a wonderful accompaniment to serve with this.  

Recipe is below. 

Luscious pavlova with lime curd

Category: Dessert

Yield: Approx 8

Luscious pavlova with lime curd

Ingredients

    For the Pavlova base
  • 5 Egg whites
  • 1 cup of caster sugar
  • 2 teaspoons white vinegar
  • 2 level teaspoons of cornflour (sieved)
  • small pinch of baking powder
    For the Lime Curd
  • 4Tbsp unsalted butter
  • 1/2 cup granulated sugar
  • zest 2 limes
  • 1/4 cup lime juice, freshly squeezed . Approx 2-3 limes
  • 4 large egg yolks
    For topping
  • 1 1/4 cups of cream
  • 50g toasted flaked almonds

Instructions

    For the Pavlova
  1. Preheat over to 150 degrees C, 300 F, Gas mark 2 Note: cooking times can vary depending on the oven type you are using.
  2. Line tray with parchment paper.
  3. Beat egg whites in a large dry bowl (it is very important that your bowl is dry and clean) until soft peaks form.
  4. Add the sugar gradually. I add in the sugar one tablespoon at a time beating after each addition. This method has never failed me.The mixture should be thick and glossy after all the sugar has been added and is dissolved fully.
  5. Beat in the vinegar.
  6. Beat in the cornflour and baking powder.
  7. Spread out on parchment paper and use a spatula to ensure all the mixture is removed from the bowl.
  8. Bake for 50-55 minutes or until well risen and lightly brown on the surface.
  9. Allow Pavlova to cool (you can leave the pavlova to cool in the oven after the oven has been turned off).
    For the Lime Curd.
  1. In a small saucepan over medium heat, melt butter.
  2. Remove pan from heat. Whisk in sugar, zest and lime juice. Add the yolks one at a time, whisking well between additions.
  3. Return pan to medium-low heat, whisking continuously until mixture thickens (it should coat the back of a wooden spoon).
  4. Cover with parchment paper, pressed down onto the surface to prevent a skin from forming.
  5. Allow curd to cool to room temperature before transferring to the refrigerator.
  6. Store chilled until ready to use.
    Assembly
  1. Flip cooled Pavlova over so the soft base is facing up and remove parchment paper.
  2. Whip cream to soft peaks.
  3. Spread lime curd all over the pavlova right to the edges so that the curd can start to drip down the sides a little.
  4. Dollop the lightly whipped cream over the curd and spread gently to the edges.
  5. Top with the toasted almonds (for toasting the almonds I just sprinkle on a hot pan until browned but keep a close eye as these can burn very quickly)
  6. Enjoy !

Notes

The idea of adoring the pavlova with curd, cream and toasted almonds is taken from Nigella Lawson's "Lemon Pavlova" .

The pavlova base recipe however is my own tried and tested recipe.

Lime curd recipe is from bakedbyrachel.com only adapted for brown sugar in place of white.

https://lifesastew.com/2017/10/25/luscious-autumnal-pavlova-with-brown-sugar-lime-curd/

Note : If you are not a fan of lime you can certainly replace the lime juice with a berry sauce for a delicious berry curd or do as I have done on many occasions and simply adorn your pavlova with strawberries and cream (A classic that never disappoints)

 

 



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