And blackberry sauce.
Go big or go home.
And hey, I don’t argue with the pie expert.
Key Lime Pavlova
For the Lime Curd
Adapted from Crazy for Crust
3 large eggs
3/4 cup white sugar
pinch of salt
1/2 cup fresh lime juice
zest of 1 large lime
4 tablespoons unsalted butter, diced
Put eggs, sugar, salt, lime juice, and zest in a medium saucepan; whisk until smooth. Place over low heat and stir with a wooden spoon until the mixture thickens (about 4-5 minutes). Remove from heat and stir in butter. Put lime curd in a separate bowl, cover, and refrigerate over night.
For the White Chocolate Whipped Cream
Adapted from What the Fork
1 1/2 cups heavy cream, divided
1 1/2 cups white chocolate chips (I used Ghiradelli)
Make the white chocolate ganache the day: Put half of the cream in a glass, microwave-safe bowl. Heat for one minute, until cream is hot. Stir in white chocolate chips, until smooth (it might clump up on you, but keep stirring–it will eventually smooth). Cover and chill ganache in the refrigerator over night.
When you are ready to assemble the pavlova, beat the white chocolate ganache until light and fluffy (2 minutes). Add remaining cream and beat until stiff peaks form, about 3 minutes.
For the Pavlova
Adapted from Ina Garten
*Note: This recipe makes enough for a two-tiered pavlova. If you only want to make one, use 4 eggs, 1 cup sugar, 1/2 tablespoon cornstarch, 1 teaspoon vinegar, and 1 teaspoon vanilla.
6 large egg whites, room temperature
pinch kosher salt
1 1/2 cups sugar
3/4 tablespoon cornstarch
2 teaspoons white vinegar
2 teaspoons pure vanilla extract
Preheat oven to 180 degrees. Place a sheet of parchment paper on a baking pan. Use the base of an 8 or 9-inch spring-form pan to trace two circles on a sheet of parchment paper (I used an 8-inch). Flip the parchment paper so the pencil markings are on the bottom. Alternatively, you can skip the tracing step and just eyeball how large or small you want your pavlovas to be.
To make the pavlova, place the egg whites and salt in a large bowl (or in the bowl of a stand mixer). Whisk on high for 1 minute then slowly add the sugar (with the mixer still running). Whisk for another 3-5 minutes, until stiff peaks form (the meringue will not slop back down into the bowl with you lift a beater out.
Remove the bowl from the mixer and sprinkle cornstarch on the meringue. Add the vinegar (you won’t taste this when it is baked, it just helps stabilize the mixture) and vanilla. Fold everything in with a rubber spatula.
Spoon mixture into a large ziplock bag (so you can more easily pipe out small circle) or use a large spoon to create pavlova circles on the parchment paper lined baking sheet.
Bake for 60 minutes then turn off the oven and let the meringue cool completely. It will be crisp on the outside an a little gooey on the inside (if you over bake them, you’ll just get cute little meringues, which are just as tasty so don’t worry!).
3/4 cup blackberry preserves
1/2 cup fresh blackberries
Heat blackberry preserves in the microwave for 1 minute. Stir in blackberries.
2 pavlova rounds
1 batch lime curd
1 batch white chocolate whipped cream
1 batch blackberry jam
1/2 cup Nilla wafer crumbs
fresh blackberries and lime slices for topping
Layer the pavlova as follows: pavlova, half of the lime curd, half of the Nilla wafer crumbs, half of the white chocolate whipped cream, and half of the blackberry sauce. Repeat once more and top with blackberries and lime slices.
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Check out my Project Yum board for more sweet ideas.