Description

This Watermelon, Lime, and Mint Sugar Pavlova is a refreshing twist on the classic dessert. Featuring a crisp and glossy meringue base baked to perfection, it is topped with a vibrant cream and yogurt mixture infused with zesty lime and sweet mint sugar. Finished with juicy watermelon wedges and fresh mint, this pavlova is a light, tangy, and visually stunning dessert perfect for warm weather occasions.

Ingredients

Scale

Meringue

½ lemon, juiced (reserve the other half)
6 large egg whites
350g caster sugar
2 tsp cornflour
1 tsp vanilla extract

Mint Sugar

Handful of mint leaves, plus extra to serve
50g caster sugar

Topping

400ml double cream
200g natural yogurt
1 lime, zested
Small watermelon, cut into wedges and rind removed

Instructions

Prepare the baking sheet: Line a large baking sheet with baking parchment. Use an 18cm round cake tin or plate as a guide to draw a circle on the parchment, then flip the parchment over so the drawn side is down. Preheat the oven to 130°C (110°C fan) or gas mark ½.
Whisk the egg whites: Rub the reserved half lemon around the inside of a large bowl or stand mixer to remove any grease, then wipe clean with kitchen paper. Add the 6 large egg whites and whisk with an electric whisk or stand mixer on low speed until the whites form small, foamy bubbles, about 1-2 minutes. Continue whisking until the mixture resembles shaving foam.
Add sugar to meringue: Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the meringue is thick, glossy, and no longer grainy when rubbed between your fingers. This may take several minutes.
Incorporate remaining ingredients: Add the 2 teaspoons cornflour, reserved lemon juice, and 1 teaspoon vanilla extract to the meringue. Whisk for an additional 30 seconds to combine thoroughly.
Shape the meringue: Spoon the meringue onto the prepared baking sheet within the marked circle. Spread it evenly to the edges using a palette knife, swiping around the edges and smoothing the top to form a neat disc.
Bake the pavlova: Bake the meringue in the preheated oven for 15 minutes. Then reduce the oven temperature to 100°C (80°C fan) or gas mark ¼ and continue baking for 1 hour. After baking, turn off the oven and leave the pavlova inside to cool for at least 2 hours or preferably overnight.
Remove parchment and prepare topping: Carefully invert the cooled pavlova and peel away the baking parchment. Some cracking is normal and will be hidden by the topping. Blitz the handful of mint leaves with 50g caster sugar to create mint sugar.
Make cream topping: Whisk the 400ml double cream and 200g natural yogurt with an electric whisk until just holding its shape. Sprinkle in the lime zest and mint sugar, then gently fold to ripple the mixture.
Assemble the pavlova: Spoon the cream and yogurt mixture over the pavlova base. Scatter the remaining mint sugar, watermelon wedges, and extra fresh mint leaves on top. Serve immediately with lime wedges to squeeze over for extra zing.
Storage tips: Best served fresh, but leftovers can be stored covered in the refrigerator for up to two days.

Notes

Use fresh egg whites at room temperature for best meringue results.
Be patient when adding sugar to the egg whites to ensure the meringue is glossy and stable.
The pavlova may crack slightly upon cooling, which is normal and will be hidden under the topping.
You can substitute double cream with whipping cream if preferred.
Serve the pavlova on the day it is assembled for maximum crispness and freshness.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: Australian/New Zealand

Keywords: Pavlova, Meringue, Watermelon dessert, Lime and mint pavlova, Summer dessert, Light dessert, Fruit pavlova