Mini Pavlova with lime curd and fresh fruit



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The trick for this awesome recipe is to making the ultimate meringue is to achieve a crunchy shell and gooey middle. The addition of lime curd lends this indulgent pudding a nice balance with the sugary meringue.

Allergens: This recipe may contain eggs and milk.

7 Ingredients

9 Method Steps

    Step 1
    To make the meringue, heat the oven to 100°C/Gas mark ¼. Put the egg whites into a bowl and start to whisk. Add the salt and whisk to soft peaks
    Step 2
    Whisk in the vinegar and slowly sift in the cornflour
    Step 3
    Add the caster sugar slowly, continuing to whisk until the meringue thickens. Split and scrape the seeds out of the vanilla pod, and add the vanilla seeds and whisk to stiff peaks
    Step 4
    Spoon the meringue into 8 mounds on a baking sheet lined with parchment paper, and form into mini Pavlova shapes. Bake for about 2 ½ hours until dry
    Step 5
    Remove from the oven and cool on a wire rack
    Step 6
    For the lime curd, cream the eggs with the sugar. Melt the butter and add to the sugar and eggs mix, along with the lime juice and zest
    Step 7
    Whisk on a low heat or in a bain marie until the mixture thickens. Simmer for 2-3 minutes. Chill until needed
    Step 8
    Cut the mango into a neat 1/2 cm dice, and cut the strawberries into quarters
    Step 9
    To plate, put a meringue on each plate, spoon some lime curd onto each and then place some fruit on top

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