For the lime pavlova
4 free-range eggs (whites only)
1 cup (200 g) of granulated sugar
the zest of 2 limes (about 2 tablespoons of zest)
2 teaspoons (5 g) of cornstarch
1 teaspoon (5 ml) of lime juice
For the vanilla whipped cream
1 cup (250 ml) of whipping cream, at fridge temperature
the seeds of one vanilla pod (alternatively, use 1 teaspoon of vanilla paste or powder)
2 teaspoons (10 g) of powdered sugar (granulated sugar works too)
For the strawberry lime topping
1 pound (500 g) of fresh strawberries
the juice of half a lime (1 tablespoon or 15 ml)
the zest of one lime
Start by making the lime pavlova :
- Preheat the oven to 350°F (160°C).
- Add the egg whites to a mixing bowl. Using a hand or stand mixer, beat the egg whites on medium speed until foamy with peaks starting forming, about 5 minutes.
- Add half of the sugar and beat for one minute. Add the other half of the sugar and keep beating for another minute.
- Turn the mixer up to high speed and continue beating until glossy, with stiff peaks forming about 3 minutes. (You should be able to turn the whisk upright, and the peaks should not move!)
- Add the lime zest and beat for one minute.
- Gently fold in the cornstarch and lime juice with a rubber spatula.
- Line a baking sheet with parchment paper. Spread the lime pavlova mixture into a 9-inch (22 cm) circle, with the edges taller than the center (you want to create a shallow dip in the center).
- Reduce the temperature of the oven to 250°F (120°C).
- Bake for one hour until firm to the touch with a pale beige color.
- Turn off the oven and let the pavlova cool down inside the cooling oven.
Prepare the strawberry topping:
- Hull the strawberries and cut them in half, placing them in a bowl as you go.
- Add the lime juice and stir until combined. Set aside.
Make the vanilla whipped cream:
- In a mixing bowl, add the cold whipping cream, the seed of the grated vanilla pod, and powdered sugar.
- Using a hand or stand mixer, whip the cream on medium-high speed until light and holding its shape, about 6-8 minutes. Do not over-whisk the cream as it will lose its lightness.
Assemble the Strawberry Lime Pavlova:
- Transfer the cooled pavlova onto a serving dish.
- Layer the vanilla whipped cream on top.
- Add the strawberries and finish by zesting one lime on top of the pavlova.
- Serve immediately and enjoy!
For the pavlova:
- Make sure to use medium-high speed on your mixer to beat the egg. It prevents the structure of the whites from breaking. Turn to high speed only at the end to firm up the texture of the pavlova.
- Avoid big temperature contrasts when cooling down the pavlova. I recommend letting the pavlova cool down inside the cooling oven. If you need to remove the pavlova from the oven before it is cooled down, choose a room that is not too cold and not too humid.
For the whipped cream:
- Keep everything cold. For the best result, make sure the whipping cream is at fridge temperature. Ideally, the mixing bowl and whisk should be placed in the fridge for 15 minutes before whipping. Keeping both the tools and cream cold ensures that the fat stays in a solid phase. This is important for the whipped cream to hold its structure.
- Use medium-high speed. If the speed is too high, the whipped cream will lose its lightness. Do not whisk the cream for too long, as it will make butter! Stop as soon as it reaches a “shaving cream” consistency.
No waste tip :
If using a vanilla pod, don’t throw away the grated pod. Place the pod in a small jar with ¼ cup of granulated sugar. You’ll have vanilla sugar for future recipes!
- Prep Time: 45
- Cook Time: 60
- Category: Dessert
- Method: Oven Baked
- Cuisine: Australia and New Zealand
- Diet: Gluten Free
- Serving Size:
- Calories: 217
- Sugar: 29.5 g
- Sodium: 41.2 mg
- Fat: 8 g
- Carbohydrates: 34.1 g
- Protein: 4.1 g
- Cholesterol: 110 mg
Keywords: pavlova, lime pavlova, strawberry pavlova, pavlova with whipped cream, gluten-free pavlova