My favourite combination of this summer... lime and strawberries. These mini pavlovas can be prepared in advance, and combined just before serving.
Meringue
4 egg whites
2 dl sugar
1 teaspoon lemon juice or vinegar
Start with the meringue by adding the lemon juice to egg whites and whisk until soft peaks form. Add the sugar gradually and keep mixing until sugar dissolves and the mixture is glossy.
Line the baking tray with non-stick baking paper. Use tablespoons to make small nests on the lined trays. Bake the meringues in 75°C for about 2 hours. Let cool.
Limecurd
2 limes (juice & zest)
1 dl sugar
2 eggs
50 g butter
1 tsp vanilla sugar
On top
strawberries
Wash the limes well and grate the zest. Split the limes and squeeze the juice. Add lime juice, lime zest, eggs and sugar to a saucepan. Stir over medium heat until mixture thickens.Remove from heat and add vanilla sugar and butter in small pieces. At this point the mixture slightly loosens, but it will thicken again when cooled. Store lime curd in the refrigerator and use it within 2 weeks.
For the serving, add 1-2 tablespoons of limecurd on top of meringue nests, and finally the strawberries. Decorate with mint leaves if needed.