Pavlova Cups with Basil Lime Cream, Fresh Berries
Meringue cups also known as pavlova cups are paired with lime cream and berries
- parchment paper
- 4 egg whites
- 1/4 teaspoon cream of tartar
- dash salt
- 1 cup super fine sugar
- 4 egg yolks
- 1/2 cups sugar
- 6 tablespoons lime juice
- 1 teaspoon lime zest
- 4 tablespoons butter cut into pieces
- 4 fresh basil leaves
- 3/4 cup heavy whipping cream
Beat egg whites until foamy
Add in cream of tarter, salt and sugar
Beat on high until stiff and resembles marshmallow cream
Using parchment paper, draw 3 1/2 inch cirlces
Turn parchment paper over and using template, pipe meringue starting in center. Do a double piping on outside to form cup.
Bake at 225 for two hours. Cool completely. These are best made several hours before serving, up to a few days.
Make lime curd. zest limes. Set zest aside.
Whip eggs and sugar until frothy. Use a double boiler and put egg mixture in top pot over simmering water. Add in butter and lime juice. Cook stirring constantly until the lime curd coats the back of a spoon.
Add in basil. Cool completely.
Prior to serving, mix heavy whipping cream until stiff.
Remove basil leaves. Mix into the lime curd. Refrigerate.
Mix whipping cream, lime zest and lime curd together to make the cream. If not using right away, refrigerate.