Introduction

This Watermelon, Lime, and Mint Sugar Pavlova is a refreshing twist on the classic dessert, perfect for warm weather. Light, crisp meringue topped with creamy lime-kissed yogurt and juicy watermelon makes for a delightful treat that’s sure to impress your guests.

Watermelon, Lime and Mint Sugar Pavlova Recipe - Recipe Image

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: Preheat the oven to 130°C (110°C fan)/gas mark ½. Line a large baking sheet with parchment paper. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment and then flip it over so the pencil mark is on the underside.
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 on low speed with an electric mixer until small, foamy bubbles form, about 1–2 minutes.
Step 3: Continue whisking until the mixture looks like shaving foam, then add the caster sugar one tablespoon at a time. Whisk until the meringue becomes thick, glossy and smooth. Rub a little between your fingers to check for sugar grains; if you feel any, keep whisking for a few more minutes.
Step 4: Add the cornflour, lemon juice, and vanilla extract, then whisk for another 30 seconds until combined.
Step 5: Spoon the meringue onto the prepared baking sheet within the circle. Spread it evenly to the edges with a palette knife, swiping around the edge and smoothing 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 off the oven and leave the pavlova inside to cool completely for at least 2 hours or overnight.
Step 7: Carefully invert the pavlova onto a serving plate and peel away the parchment. Don’t worry if it cracks slightly, as the topping will cover this.
Step 8: To make the topping, blitz the mint leaves with 50g caster sugar until finely chopped to create mint sugar.
Step 9: Whisk the double cream and natural yogurt together until just holding its shape. Sprinkle over the lime zest and half the mint sugar, then gently fold in to create ripples.
Step 10: Spoon the cream mixture over the pavlova. Scatter the watermelon wedges on top, sprinkle with the remaining mint sugar and extra mint leaves. Serve with lime wedges to squeeze over just before eating.

Tips & Variations

Ensure your bowl and whisk are completely clean and free of grease for stable egg whites.
Use a hand blender or food processor to blitz the mint with sugar finely for the best texture.
For extra zing, add a splash of lime juice to the cream mixture.
Swap watermelon for other fresh berries or tropical fruits depending on the season.

Storage

Store any leftover pavlova in the fridge for up to two days. To keep the meringue from becoming soggy, store the topping separately and add just before serving. Reheat the pavlova slightly in a warm oven for a few minutes if you prefer it less cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlova ahead of time?

Yes, you can bake the meringue base a day ahead and store it in an airtight container. Add the topping and fruit just before serving to keep everything fresh.

Why did my meringue crack?

Cracking is common with pavlova and usually happens due to rapid temperature changes. It doesn’t affect the taste and is easily covered by the toppings.

Watermelon, Lime and Mint Sugar Pavlova Recipe

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★★★★★

5 from 517 reviews

This Watermelon, Lime, and Mint Sugar Pavlova is a refreshing and light dessert perfect for warm weather. It features a crisp, glossy meringue base baked to perfection, topped with a creamy blend of whipped double cream and natural yogurt flavored with zesty lime and sweet mint sugar. Finished with juicy watermelon wedges and fresh mint, this pavlova delivers a delightful combination of textures and flavors that are both vibrant and indulgent.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 3 hours 35 minutes (including cooling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Australian/New Zealand
Diet: Vegetarian

Ingredients

Scale

Meringue Base

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. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over so the drawn side is underneath. Preheat the oven to 130°C (110°C fan)/gas mark ½.
Whisk egg whites: Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe away excess to remove any oil. Add egg whites and whisk on low speed until foamy bubbles form, about 1-2 minutes, then continue whisking until the mixture resembles shaving foam.
Add sugar and thicken meringue: Gradually add the caster sugar, one tablespoon at a time, while whisking. Continue until the meringue is thick, glossy, and smooth—rub some between your fingers to ensure no sugar grains remain.
Incorporate cornflour, lemon juice, and vanilla: Add the cornflour, lemon juice from the reserved lemon half, and vanilla extract, whisking for an additional 30 seconds to combine.
Shape the pavlova base: Spoon the meringue onto the prepared baking parchment inside the drawn circle. Use a palette knife to spread the meringue evenly to the edges, swiping around the edge to create a slight ridge and smoothing the top.
Bake the meringue: Bake for 15 minutes at 130°C (110°C fan). Then reduce the oven temperature to 100°C (80°C fan)/gas mark ¼ and continue baking for 1 hour. After baking, turn off the oven and leave the pavlova inside to cool completely for at least 2 hours or preferably overnight.
Remove parchment and invert pavlova: Carefully invert the pavlova and peel away the baking parchment. Small cracks are normal and will be covered by the topping.
Prepare mint sugar: Blitz the handful of mint leaves with 50g caster sugar in a food processor or blender until finely chopped and combined.
Make the cream topping: Whisk the double cream and natural yogurt together with an electric whisk until just holding its shape. Sprinkle in the lime zest and half of the mint sugar, then fold gently with a metal spoon to create ripples.
Assemble the pavlova: Spoon the cream mixture over the pavlova base. Sprinkle the remaining mint sugar on top, then arrange the watermelon wedges decoratively. Garnish with extra mint leaves and serve with lime wedges to squeeze over as desired.
Serving and storage: Serve immediately for the best texture and flavor. Leftovers can be kept refrigerated for up to two days but are best enjoyed fresh.

Notes

Ensure the egg whites bowl and whisk are completely clean and free of grease for best meringue volume.
Gradually adding sugar helps achieve a stable, glossy meringue.
The cornflour helps stabilize the meringue and maintain its structure during baking.
Cooling the pavlova in the oven prevents cracks caused by sudden temperature changes.
Using natural yogurt in the topping adds tanginess balancing the sweetness.
Mint sugar can be made in advance and stored airtight for flavor enhancement.
This pavlova is best eaten the same day it is topped, as the meringue can become soggy with prolonged contact with cream.

Keywords: pavlova, meringue dessert, watermelon dessert, mint sugar, lime zest, summer dessert, creamy topping