When I posted my Pavlova with Lemon Curd & Berries last year, I suggested a key lime pie variation. In the year that has followed, I haven’t been able to get that idea out of my head. So naturally, here we are.
This is a summer dessert mash-up for the ages. We’re skipping the usual fresh fruit this time around, instead opting to top this pavlova with a sweet-tart key lime curd, whipped cream swirls, and a sprinkle of cinnamon-scented graham cracked crumbs! If this topping combo sounds rich, that’s because it is, but it also perfectly balances out the crisp edges and airy marshmallow center of this pavlova.
My favorite thing about making pavlova is that you can (and should) do it all in advance. The pavlova itself can be made up to three days ahead, and the key lime curd can sit in your fridge for a couple of days. If you can trust yourself around the graham cracker crumbs (I cannot), you can store them in your pantry for a day or two. Really, all you have to do day-of is whip the cream and assemble the thing, which only takes a few minutes.
Be warned though that as soon as your Key Lime Pie-vlova is assembled, it’s the beginning of the end. This is not a dessert that can wait on you—this is a dig in immediately and don’t expect leftovers situation. Make no mistake, you are at the mercy of the pavlova, not the other way around.
That said, if you must be beholden to a dessert, let it be this one.
Key Lime Pie-vlova {Pavlova}
makes one pavlova, about 8 servings
Pavlova:
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon pure vanilla extract
1 teaspoon white or apple cider vinegar
4 large egg whites, room temperature
1/4 teaspoon Kosher or sea salt
Key Lime Curd:
2/3 cup key lime juice (fresh or bottled)
1 14-ounce can sweetened condensed milk
2 large egg yolks, room temperature
Graham Cracker Crumb Topping:
4 sheets graham crackers
3 tablespoons unsalted butter
1/4 cup light brown sugar, packed
1/8 teaspoon ground cinnamon
pinch of Kosher or sea salt
Whipped Cream:
1 cup heavy cream, very cold
2 tablespoons confectioner’s sugar
Garnish (optional):
lime slices
fresh berries
chocolate shavings
Make the pavlova. Preheat oven to 250F. Draw an 8-inch circle on a sheet of parchment big enough for a rimmed sheet pan. Turn the parchment over (so the drawn circle side is facing down) and place on the pan. Set aside.
In a small bowl, use a fork to whisk together sugar and cornstarch. Set aside.
In a separate very small bowl, combine vanilla and vinegar. Set aside.
Add egg whites and salt to a very clean, dry mixing bowl. Starting at the lowest setting and gradually ramping up to medium-high, use an electric mixer to beat egg whites until foamy (about 2-3 minutes). With the mixer running, add sugar-cornstarch mixture a tablespoon at a time until incorporated. Then add the vanilla-vinegar mixture. Turn the speed up to high and whip until stiff peaks form (about 5 minutes).
Turn the mixture (now a meringue) out onto the prepared baking sheet, using an offset spatula or the back of a spoon to gently spread it to the edges of the circle. Make it taller at the edges than the center so you have a logical place for the toppings.
Place pavlova in the oven and bake for 75 minutes (1:15) until puffed, glossy, and slightly cream-colored. Turn off the oven and wedge a wooden spoon in the door to keep it slightly ajar. Let the pavlova cool completely in the oven (a couple of hours or overnight).
If not using immediately, carefully remove the pavlova from the parchment and double wrap with plastic wrap. Keep at room temperature for up to 3 days.
While the pavlova is baking, make the Key Lime Curd. Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.
In the heatproof bowl, whisk together key lime juice, sweetened condensed milk, and egg yolks. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened (about 15 minutes). Remove from heat.
Place a fine mesh strainer over a heatproof bowl. Use a silicone spatula or wooden spoon to press curd through the strainer. Transfer curd to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature. Refrigerate until you are assembling the pavlova, up to 2 days in advance.
Make the graham cracker crumb topping. Melt butter in a skillet over medium heat. Add crushed graham crackers, brown sugar, cinnamon, and salt. Cook, stirring very frequently, until fragrant (about 5-7 minutes).
Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Load whipped cream into a piping bag fitted with a tip.
Assemble the pavlova immediately before serving. If wrapped, gently remove and discard plastic wrap. Place pavlova on a serving plate. Spread the top of the pavlova with about 1 cup key lime curd. Pipe whipped cream over the top as desired. Finish with graham cracked crumbs and garnish with lime slices, fresh fruit or chocolate shavings, if desired. Serve immediately.
e2 bakes brooklyn 