In this Pavlova recipeTom Aikens shows us how to make the perfect pavlova. The trick to making the ultimate meringue is to achieve a crunchy shell and gooey middle. The addition of lime curd lends this indulgent pudding a fresh angle

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
Whisk in the vinegar and slowly sift in the cornflour
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
Using old vanilla pods
Once the seeds have been used from the pod, store the left over in sugar or brandy to infuse and extract the flavour for use in other recipes
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
Remove from the oven and cool on a wire rack
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
Whisk on a low heat or in a bain marie until the mixture thickens. Simmer for 2-3 minutes. Chill until needed
Alternative to a bain marie
If you don't have a bain marie, you can make one. Fill a roasting tin halfway with water. Place the ingredients to be cooked in a ramekin or ramekins in the water. Place the roasting tin in the preheated oven
Cut the mango into a neat 1/2 cm dice, and cut the strawberries into quarters
To plate, put a meringue on each plate, spoon some lime curd onto each and then place some fruit on top
Keeping meringue
The remaining meringues will keep in an airtight container
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Wine Matching

Find out why we suggest matching this Pavlova recipe with a sweet white wine



Lime curd

To plate


  1. Bain marie
  2. Parchment paper

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Tom Aikens offers us a masterclass in how to make the perfect pavola. His version comes with a rich and zingy lime curd