Ingredients
Method
For the Lime Whipped Cream:
- Start by making the lime curd: In a medium heavy saucepan whisk together the egg yolks and sugar, once combined add in the lime zest and juice; whisk for one minute.
- Place the saucepan over medium low heat and whisk constantly until mixture thickens (about 12 minutes).
- Once curd has thickened, remove from heat and strain out lime zest with a metal sieve and have a medium size bowl underneath to catch lime curd. Add in the pieces of butter; let sit for a minute to melt. Then stir the curd and butter together, and add in drop of green food gel and mix.
- Transfer the curd to a small bowl or mason jar, cover and store in the fridge until ready to use.
- When ready to assemble make the whipped cream: In a large bowl beat cream and ¼ cup granulated sugar until stiff peaks form. Fold in lime curd.
For the Pavlovas:
- Line 2 baking sheets with parchment paper and preheat the oven to 350°F
- In a squeaky clean bowl with a hand mixer or in a stand mixer with a paddle attachment, beat egg whites on medium speed until the whites form soft peaks.
- In 1 tablespoon amounts, slowly add the sugar a little at a time while beating until stiff glossy peaks form. Turn off mixer and gently fold in cornstarch and cream of tartar with a spatula, then add vanilla and fold.
- Transfer mixture into a piping bag fitted with a large tip (I used Ateco 867 tip) and pipe 10 mounds leaving a whole in the middle of each one, so whipped cream can be placed there later. (5 on one baking sheet and 5 on the other) Or you can spoon 10 large dollops, again leaving a whole in the middle.
- Bake for 5 minutes at 350°F then switch the oven temperature to 200°F and bake for 35-40 minutes.
To Assemble:
- Spoon homemade lime whipped cream into the center of the pavlova. Top with mango chunks, graham cracker crumbs, and slivered almonds. Serve immediately. Enjoy!