Dessert

Watermelon, Lime and Mint Sugar Pavlova Recipe

BySophie Carsel January 20, 2026January 20, 2026

Introduction

This Watermelon, Lime, and Mint Sugar Pavlova is a refreshing twist on a classic dessert. Crisp on the outside and soft inside, it’s topped with cool cream, zingy lime, and sweet watermelon for the perfect summer treat.

A white meringue cake sits on a clear glass stand against a blurred green outdoor background. The cake has one thick, smooth white meringue layer shaped into soft curves. On top of the meringue is a thick ring of white whipped cream with a fluffy texture. Inside the whipped cream are fresh, triangular watermelon slices with bright red flesh and small dark seeds, standing upright and slightly tilted. Small green mint leaves are scattered between the watermelon pieces and over the whipped cream. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lemon, juiced (reserve the other half)
6 large egg whites
350g caster sugar
2 tsp cornflour
1 tsp vanilla extract
Handful of mint leaves, plus extra to serve
50g caster sugar
400ml double cream
200g natural yogurt
1 lime, zested
Small watermelon, cut into wedges and rind removed

Instructions

Step 1: Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130°C (110°C fan)/gas mark ½.
Step 2: Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Add the egg whites and whisk with an electric whisk or mixer on low speed until small bubbles form, about 1-2 minutes. Continue whisking until the mixture resembles shaving foam.
Step 3: Add the caster sugar, 1 tablespoon at a time, whisking until the meringue is thick and glossy. Rub a little between your fingers—if you feel any sugar grains, continue whisking for a few more minutes.
Step 4: Add the cornflour, lemon juice, and vanilla extract, then whisk for another 30 seconds.
Step 5: Spoon the meringue onto the prepared baking sheet in the centre of the circle. Spread it out to the edges with a palette knife, swiping around the edge to form a slight border. Smooth the top.
Step 6: Bake for 15 minutes, then reduce the oven temperature to 100°C (80°C fan)/gas mark ¼ and bake for 1 hour. Turn the oven off and leave the pavlova inside to cool for at least 2 hours or overnight.
Step 7: Carefully invert the pavlova and peel away the parchment. Don’t worry if it cracks—this will be covered by the topping.
Step 8: To make the topping, blitz the mint leaves with the 50g caster sugar to make mint sugar. Whisk the double cream and natural yogurt together until just holding its shape.
Step 9: Sprinkle the lime zest and mint sugar over the cream mixture and fold gently to create a ripple effect. Spoon the cream topping over the pavlova.
Step 10: Scatter the remaining mint sugar and watermelon wedges on top. Serve immediately with lime wedges to squeeze over.

Tips & Variations

For extra lemon flavor, add finely grated lemon zest to the meringue mixture before baking.
You can substitute the watermelon with other fresh fruits like strawberries or kiwi for variety.
If you prefer a dairy-free version, swap double cream and yogurt for coconut cream and coconut yogurt.

Storage

Store any leftover pavlova in an airtight container in the refrigerator for up to two days. The meringue may soften over time, so it’s best enjoyed on the day it’s made or the next day. Reheat is not recommended as the meringue can lose its texture.

How to Serve

The image shows a round cake on a white cake stand with a metal base against a blurred green outdoor background. The cake has a white, smooth and fluffy layer of cream or meringue that forms soft peaks around the sides. On top of the cake, there is a layer of white whipped cream with light texture, decorated with sprinkled green herb leaves. The top layer features several bright red triangular slices of watermelon arranged standing up close together, giving a fresh and colorful look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlova base ahead of time?

Yes, you can bake the meringue base a day in advance and store it in an airtight container. Add the cream and toppings just before serving.

Why did my meringue crack?

Minor cracking is normal due to the nature of pavlova as it cools. To minimize cracks, cool the pavlova gradually by leaving it in the turned-off oven with the door closed.