Mini Pavlova with lime curd and fresh fruit

Tom Aikens shows us how to make the perfect pavlova in his mini version. 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 nice balance with the sugary meringue.

First published in 2015

Ingredients

Metric

Imperial

Meringue

  • 8 egg whites
  • 1 pinch of salt
  • 1 tsp white wine vinegar
  • 5g of cornflour
  • 400g of caster sugar
  • 1 vanilla pod
  • 20ml of vanilla extract

Lime curd

Equipment

  • Bain-marie
  • Parchment paper

Method

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
2
Whisk in the vinegar and slowly sift in the cornflour
  • 1 tsp white wine vinegar
  • 5g of cornflour
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
  • 400g of caster sugar
  • 1 vanilla pod
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
5
Remove from the oven and cool on a wire rack
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
7
Whisk on a low heat or in a bain marie until the mixture thickens. Simmer for 2-3 minutes. Chill until needed
8
Cut the mango into a neat 1/2 cm dice, and cut the strawberries into quarters
9
To plate, put a meringue on each plate, spoon some lime curd onto each and then place some fruit on top

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more