Mini Key Lime Pie Pavlovas

A fluffy classic marshmallow pavlova topped with the most delicous lime whipped cream, fresh mangos, graham cracker, and toasted almonds.

Prep Time 1

Cook Time 40

Total Time 3

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.

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.

Spoon homemade lime whipped cream into the center of the pavlova. Top with mango chunks, graham cracker crumbs, and slivered almonds. Serve immediately. Enjoy!