Nothing dazzles quite like a pretty dessert. What if I told you you could make a showstopper confection without needing a lot of advanced technical pastry skills? Let me introduce you to the pavlova. A pavlova is a pillowy meringue filled with something creamy, in this case a smooth and zingy homemade lime curd and topped with fresh berries. Bring these mini pavlova with lime curd and blueberries to the table and let the adoration of your guests roll in.
What is a Pavlova?
Pavlova is a type of meringue with a crisp shell and marshmallow soft soft interior. Named for the famous ballerina Anna Pavlova, this dessert can be rolled with everything from fresh whipped cream to citrus curd or fresh berries. The pavlova is a popular dessert in Australia and New Zealand (both countries claim to have invented the pavlova) but is quickly gaining fans in the US and Europe. Naturally gluten free, pavlova has traditionally been served as a warmer weather dessert as far as I’m concerned this light confection shouldn’t be limited to one season .
How to make Pavlova
Like any meringue pavlova starts with egg whites and sugar whipped into stiff, glossy peaks. What differs with making a pavlova is the addition of cornstarch and vinegar which give the pavlova structure and its signature pillowy soft interior texture. The meringue is then spooned onto parchment paper (you can use a piping bag and decorative tips if you want to get fancy but I like the organic shapes and ease of using a spoon) , then like good bbq is baked low and slow. The result is a crisp exterior and soft marshmallowy interior that is so, so good.
While pavlova is not a quick dessert most of the time is hands off with your oven doing the heavy lifting. Try your best not to open the oven door during baking (no peeking!) as temperature fluctuations can cause your pretty pavlova to crack.
How to make Lime Curd
Sure, you can buy jarred lime curd but it’s super easy and quick to make at home. I adapted this recipe for lime curd using just yolks since I was using the whites for the meringue. Whisk together egg yolks, sugar, lime juice and zest. Cook this for about 5 minutes until it becomes thick and then stir in some butter.
Boom.
You’ve got delicious lime curd in under 10 minutes. Refrigerate the lime curd until you’re ready to use it.
The final step of making this pavlova couldn’t be easier. Spoon some lime curd onto your pavlova, top with some fresh blueberries and admire your pretty insta- worthy dessert.
If you make these Mini Pavlova with Lime Curd and Blueberries please be sure to leave a comment and/or give this recipe a rating! Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Mini Pavlova with Lime Curd and Blueberries
Equipment
- Stand mixer
- Parchment Paper
Ingredients
For the Pavlova
- 4 large egg whites
- 1/4 tsp salt
- 1 1/4 cup sugar
- 1 tsp cornstarch
- 2 tsp white vinegar
- 1 tsp vanilla extract
For the lime curd (or you can use 1.5 cups of store bought lime curd)
- 3 large egg yolks
- 3/4 cup sugar
- 1/4 tsp salt
- 1/2 cup lime juice (about 3-4 limes)
- zest of 1 lime
- 3 tbsp unsalted butter
Other
- 1 cup fresh blueberries
Instructions
For the Pavlova
- Preheat your oven to 250 degrees . Using a 4 inch ring mold (a bowl or mason jar lid works just as well) trace 6 circles on a sheet of parchment paper and place it face down on a baking sheet (you don't want pencil on your pretty pavlovas later).
- Using the whisk attachment of your electric mixer on medium speed beat together the egg whites and salt until stiff peaks form. Slowly add sugar about 1 tablespoon at a time while the mixer continues to run; beat until the egg whites have developed into stiff, glossy peaks. FOld in cornstarch, vanilla and vinegar.
- Spoon the meringue onto the traced circles on the parchment paper. Using the back of a spoon spread out the meringue to fill each circle and to create a nest in the center of each.
- Bake for 40 minutes, turn off the heat but let the meringues rest in the oven for 1 hour after baking to further dry.
For the Lime Curd
- Whisk together the eggs, sugar, salt, lime juice and lime zest until combined. Transfer to a medium saucepan and cook over medium low heat until the mixture thickens ( about 5 minutes). Reduce heat to low and stir in butter. Transfer the curd to a jar and refrigerate.
To assemble the pavlovas
- Transfer the meringues to a serving dish or individual plates. Spoon about 1/4 cup of lime curd onto each meringue and top with fresh blueberries.
Jessica Formicola says
I love the combination of lime and blueberry! Can’t wait to try this recipe out!
Jayne says
My family loves this light simple dessert. Blueberries and lemon together are one of my favorits
Rhonda Albom says
I love the idea of a mini pavlova, and lemon curd and blueberries – fabulous combination. For the record, Pavlova is a New Zealand creation, falsly claimed by Australia 🙂 (Yes, I live in NZ))
Colleen says
I love that you found a way to use the yolks with the curd. I can’t wait till the weather cools enough to turn on my oven and make this!
Cindy says
I’ve been in such a cooking rut lately, so I’ve been exploring new recipes to make! I happened upon your recipe and I am so glad I did. I made it today and my entire family loved it! Its doing into our menu plan rotation for sweet treat!
Whitney says
Beautiful presentation! I could eat this with any fruit or none at all!
Soheila says
I love how pretty this turned out! such a great idea for when I am next able to have my girlfriends over for dinner. I know they will just love it!
Lillie says
I hadn’t heard of pavlova before this. Yum!
paolo says
Amazing recipe! My sister loves Pavlova and this recipe is so easy to follow!
Sabine says
This sounds so yumm. I’m not a big fan of desserts but I could so eat this every day. It is a bit of work, but it’s so worth it.
Noelle Simpson says
This flavor combo is great! Can’t wait to make it again!
Brianna says
I’m so glad you liked it!