Mini Pavlova with lime curd and fresh fruit
Item 1 of 1
- medium
- 4
- 3 hours
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
To plate
- 1/4 mango
- 1/2 passion fruit
- 4 raspberries
- 4 blackberries
- 8 blueberries
- 2 strawberries
SAVE RECIPE
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
- 8 egg whites
- 1 pinch of salt
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
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
- 1/4 mango
- 2 strawberries
9
To plate, put a meringue on each plate, spoon some lime curd onto each and then place some fruit on top
First published in 2015
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