Key Lime Pavlova Recipe

Prepare the Egg Whites

Preheat your oven to 250°F (120°C). In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.

Add Sugar

Gradually add the sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form.

Incorporate Other Ingredients

Gently fold in the cornstarch, vinegar, and vanilla extract until just combined.

Shape and Bake

Spoon the meringue onto a parchment-lined baking sheet in a circular shape, creating a slight well in the center. Bake for 1 hour, then turn off the oven and let it cool inside for at least an hour.

Cook the Coulis

In a saucepan, combine raspberries, lime juice, and sugar. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain through a fine mesh sieve to remove seeds and let cool.

Brown the Butter

In a skillet, melt the butter over medium heat until it turns golden brown and has a nutty aroma, about 5 minutes. Remove from heat.

Combine Ingredients

In a bowl, mix graham cracker crumbs and brown sugar. Pour the browned butter over the mixture and stir until combined.

Bake the Crumble

Spread the crumble mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, until golden and crispy. Let cool.

Whip the Cream

In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Pavlova

Once the pavlova base is completely cool, layer the Chantilly cream in the center, drizzle with raspberry limeade coulis, and top with brown butter graham crumble, fresh raspberries, and grapefruit segments.