Pavlova with Lime Curd & Berries


Preparation info

  • Serves


    • Difficulty


Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

This meringue dessert, named after Russian ballerina Anna Pavlova, has a crisp crust and soft, sometimes chewy interior. Lime curd, or any citrus curd, offsets the sweet meringue and delivers a smooth texture. Garnish with whipped cream and a mix of fresh berries.


  • 4 egg whites
  • 1 Tbsp cornstarch (cornflour)
  • 1 cup (8 oz/250 g) sugar
  • 1 tsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup (8 fl oz/250 ml) heavy (double) cream
  • cups (12 fl oz/375 ml) Lime Curd
  • 3 cups (12 oz/375 g) mixed berries


    Position a rack in the lower third of the oven and preheat to 300°F (150°C). Draw a 9-inch (23-cm) circle on a sheet of parchment (baking) paper. Turn the parchment paper over and place on a baking sheet.

    In a bowl, using an electric mixer on medium speed, beat the egg whites until well mixed. Sprinkle the cornstarch over the whites and continue to beat until the whites are white and foamy. Raise the speed to high and very gradually add the sugar, beating until stiff, shiny peaks form. Quickly beat in the lemon juice and vanilla. Spread the meringue inside the circle drawn on the parchment, building up the edges slightly to form a rim.

    Bake until the meringue is crispy, about 40 minutes. Turn off the oven and open the door. When the meringue is completely cool, remove it from the oven. Remove the meringue from the parchment paper and place on a serving plate.

    Using the electric mixer, chilled clean beaters, and a chilled bowl, whip the cream until stiff peaks form. Spread the curd in the hollow of the meringue. Top with half of the whipped cream and sprinkle with the berries. Let stand for 10 minutes to soften the center of the meringue slightly. Cut into wedges and serve, passing the remaining whipped cream at the table.