Desserts/ Fruits/ Sweet Snacks

Red Fruits and Lime Pavlova

Hello my friends!

You know I love pavlova, and I make several versions depending on the season.

Today, let’s bring strawberries and raspberries on the table!

Here is my red fruits and lime pavlova!

I won’t make a long speech here, but I will just focus on 2-3 good advices.

First of all, you are going to make a very firm meringue. In order to do so, you will need a good food processor such as my kMix by Kenwood for instance or a hand mixer with whisks.

I do not really recommend the Thermomix for this recipe since I always find that the meringue isn’t firm enough. It’s up to you though…

My meringue recipe is very simple. No need to add salt, or lemon or any other additive that is supposed to help with making it firm…

You will need eggs whites (not necessarily super fresh ones, you can take the one “resting” in your fridge), caster sugar and icing sugar. That’s all!

Then you will make a very firm chantilly cream with little sugar added (the meringue is already very sweet) and with lime zest. You will see that the combination of red fruits and lime is amazingly good!

And finally, you will add a few leaves of basil. I take the little ones because they are thiner and more tender. Their flavor will add the perfect final touch to this easy to make dessert, yet super good looking and quite stunning.

See by yourself… 😉

To summarize, you will need:

A good food processor or a hand mixer with whisks,

A spatula,

And a zest grater.

Shall we now?

The recipe, Chef!

Red Fruits and Lime Pavlova

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Serves: 6-8 Difficulty: Simple Price: $
Cooking Time: 2 hours 15 min


  • 150 g egg whites (4 whites)
  • 150 g caster sugar
  • 150 g icing sugar
  • 150 g strawberries
  • 100 g raspberries
  • 20 cl liquid cream (30% fat)
  • 2 tablespoons icing sugar
  • 1 lime zest
  • A few little leaves of basil



Pre-heat your oven at 100 degrees.


Pour your egg whites (at room temperature) in your foodprocessor.


Take the whisk and start your foodprocessor at speed 4 (on a scale from 1 to 6).


When the whites start to be foamy, add little by little the caster sugar (in 3 or 4 times).


Keep on whipping for 5 minutes until you get a compact mixture.


Sift the 150 g of iced sugar and add it gently while whisking at speed 2.


Pour the meringue on a silicon baking mat or a sheet of baking paper and make the pavlova shape (I use a spatula in upward motions from the bottom of the meringue).


Bake for 2 hours.


Make a chantilly cream: whip the cream, add the iced sugar and whisk at speed 2.


Spread the chantilly cream on top of your cold meringue.


Add lime zest and mix gently with a spatula.


Place fruits and basil leaves.


Serve or set aside in the fridge.

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  • Reply
    Sunday November 17th, 2019 at 02:13 PM


    J’ai essayé ce jour le pavlova et malgré le suivi de la recette la meringue n’est pas vraiment cuite à l’intérieur…aspect blanc en conseillez vous d’augmenter les degrés ou la durée ? Vous remerciant

    • Reply
      Sunday November 17th, 2019 at 02:24 PM

      Bonjour, il faut poursuivre la cuisson sans augmenter la température. ??

    • Reply
      Sunday November 17th, 2019 at 02:24 PM

      Bonjour, il faut poursuivre la cuisson sans augmenter la température.

  • Reply
    Candice Burfin
    Sunday November 17th, 2019 at 08:26 PM

    C’est noté, merci. Je retenterai !

    • Reply
      Monday November 18th, 2019 at 08:36 AM

      Extra !

  • Reply
    Monday December 30th, 2019 at 06:37 PM

    De nombreuses fois j’ai fait votre super recette. Je l adore. Mais ma chantilly ne tient pas je trouve. C’est bien de la crème fraîche épaisse?
    On m’en réclame pour le réveillon.
    Combien de temps faut la fouetter? Pour le réveillon je peux le faire quand maximum, sachant que je travaille? Sachant que je fais la meringue ce soir donc la veille.
    Merci pour votre aide.

    • Reply
      Monday December 30th, 2019 at 11:05 PM

      Bon je crois avoir répondu sur Facebook 😉
      C’est de la crème fluide qu’il faut … 😉

    • Reply
      Wednesday April 7th, 2021 at 07:04 PM

      Bonjour, j’ai du mal aussi à tenir la Chantilly (3h avant dégustation) et elle est retombée.
      combien de temps peut on la faire à l’avance ?
      Et la meringue la veille pose un problème ?
      Merci à vous ?

      • Reply
        Wednesday April 7th, 2021 at 07:08 PM

        Bonjour, il faut absolument prendre une crème à 30% de matière grasse minimum, et si possible ajouter du mascarpone pour faire tenir. La meringue la veille ne pose pas de problème sauf si vous habitez dans un pays chaud et humide.

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