Lime Pavlova with Kiwi and Mint

Crisp, soft and tangy

Pavlova is all about contrast: a thin, crisp crust surrounds a soft, marshmallow-like centre. The secret is to whip the egg whites until stiff and gradually dissolve the sugar into them. Cornflour and a little vinegar help keep the centre soft while the outside dries. The meringue doesn’t need to be uniformly white and perfectly smooth; small cracks are normal and will actually give the cream somewhere to settle.

Use a spotlessly clean, grease-free bowl and beaters. Even a tiny bit of egg yolk can make the egg whites difficult to whip. First, let the egg whites come to room temperature, then add the caster sugar one spoonful at a time. Rub a little meringue between two fingers: if you can still feel lots of sugar crystals, keep whisking for a little longer. Bake low and slow, then leave the pavlova to cool in the switched-off oven. This helps avoid a big change in temperature, though the crust may still crack.

Kiwi isn’t just a colourful topping here: its fresh, slightly tart flesh cuts through the sweet meringue and rich cream. Choose ripe kiwi that’s still firm enough to slice. Gold kiwi works too; it’s often milder and sweeter. Lime zest adds a fragrant citrus note without extra moisture, while mint brings a cool, herbal touch. Use only the green part of the peel and avoid grating down to the white, bitter pith.

Fill the pavlova just before serving. Cream on a moist meringue will soften the crust over time, and kiwi is best freshly sliced. So whip the cream to soft, airy peaks: firm enough to sit on the meringue, but not so stiff that it turns grainy. Don’t have any caster sugar? Use icing sugar in the cream; don’t simply substitute icing sugar for the sugar in the meringue, as it may contain starch.

Serve the pavlova whole at the table and break it into irregular pieces with a spoon so the layers are visible. It’s lovely after a light meal and also makes a festive dessert for six. Once fully cooled, the unfilled meringue can be stored in an airtight container in a dry place; a humid environment will make it sticky more quickly. Cover any leftovers with cream and fruit and store them in the fridge, ideally eating them within a day. The crust will soften, but the dessert will still be delicious.