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5 from 1 vote

Pavlova Cups with Basil Lime Cream, Fresh Berries

Meringue cups also known as pavlova cups are paired with lime cream and berries
Prep Time3 hrs
Cook Time20 mins
Total Time3 hrs 20 mins
Course: Desserts
Cuisine: American
Servings: 4
Author: Angela Roberts


Pavlova Cups

  • parchment paper
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • dash salt
  • 1 cup super fine sugar

Lime Cream

  • 4 egg yolks
  • 1/2 cups sugar
  • 6 tablespoons lime juice
  • 1 teaspoon lime zest
  • 4 tablespoons butter cut into pieces
  • 4 fresh basil leaves
  • 3/4 cup heavy whipping cream


Pavlova Cups

  • Beat egg whites until foamy
  • Add in cream of tarter, salt and sugar
  • Beat on high until stiff and resembles marshmallow cream
  • Using parchment paper, draw 3 1/2 inch cirlces
  • Turn parchment paper over and using template, pipe meringue starting in center. Do a double piping on outside to form cup.
  • Bake at 225 for two hours. Cool completely. These are best made several hours before serving, up to a few days.

Lime Cream

  • Make lime curd. zest limes. Set zest aside.
  • Whip eggs and sugar until frothy. Use a double boiler and put egg mixture in top pot over simmering water. Add in butter and lime juice. Cook stirring constantly until the lime curd coats the back of a spoon.
  • Add in basil. Cool completely.
  • Prior to serving, mix heavy whipping cream until stiff.
  • Remove basil leaves. Mix into the lime curd. Refrigerate.
  • Mix whipping cream, lime zest and lime curd together to make the cream. If not using right away, refrigerate.


  • Place lime cream in center of meringue cup. Top with Berries, garnish with basil.