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Lime and Passionfruit Bavarois with Coconut Macaroons

Serves 6


  • 6 egg yolks, reserving 2 whites
  • 1/2 cup caster sugar
  • 1/2 cup lime juice
  • 1/2 teaspoon finely grated lime rind
  • 150g Australian butter, cubed
  • 1 cup Australian cream
Download Recipe (PDF)


  1. 1. Whisk together the egg yolks, sugar and lime juice in a heatproof bowl until smooth. Place over simmering water and continue whisking whilst adding one cube of butter at a time, until well incorporated. Continue to stir with a wooden spoon until thickened. Remove from heat, add the rind and cool.
  2. 2. Beat the cream until firm, and fold through the lime curd.
  3. 3. Whisk the egg whites until firm peaks form and fold through the lime curd and cream mixture. Spoon between 6 serving glasses and refrigerate until required. Just before serving, decorate with passionfruit and serve with coconut macaroons.


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