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Crispy Lime & Fruit Cocktail Pavlova


20 minutes

Cooking Time:
90 minutes


• ➡ For the pavlova
• 4 egg whites
• 300g caster sugar
• A pinch of salt
• 1 tbsp corn starch
• 2 tsp vanilla powder
• 1 tsp lemon juice
• Butter for brushing
• 400g crispy rice
• ➡ For the Lime cream
• 250g condensed milk
• Zest and juice from 1 Del Monte lime
• ➡ For the topping
• 500ml whipped cream
• 1 can (420g) Del Monte Fruit Cocktail in Juice
• Lime zest
• Lemon balm


1)Heat the oven to 225° Celsius. 2)Beat the eggs and salt until stiff. Add the sugar, little by little, while whisking. Whisk in the corn starch, vanilla powder and lemon juice. 3)Fold in the crispy rice. 4)Grease a loose base cake tin (24 cm ⌀). 5)Pour the batter in the cake tin and place in the oven. Turn the temperature down to 125° Celsius. 6)Bake for 1.5 hours. Turn off the heat but leave the pavlova until the oven is cool. 7)Let the pavlova cool down. 8)➡ Lime cream: Whisk the condensed milk with lime zest and lime juice. It will thicken when the juice is added. 9)➡ Topping: Whisk the cream and drain the fruit cocktail in a sieve. 10)Spread the lime cream over the meringue. Top with the whipped cream, fruit cocktail, lime zest and lemon balm. 11) 12)Recipe by: Annica Karlsson; Instagram: annica_a_votre_sante 13)Photography by: Kitchen Sanctuary

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