- Step 1
Preheat oven to 150°C. Cut a sheet of non-stick baking paper to fit a flat baking tray. Use a pencil to draw four 10cm squares, 2cm apart and 2cm from edge. Grease tray with butter. Place paper, pencilled-side down, on tray.
- Step 2
Place egg whites in a large, clean, dry mixing bowl. Use electric beaters to whisk until soft peaks form. Gradually add caster sugar, a spoonful at a time, and whisk after each addition until just combined. After all the sugar has been added, whisk for a further 2-3 minutes or until mixture is thick and glossy, the sugar dissolves and a long trail forms when whisk is lifted.
- Step 3
Divide mixture among marked squares. Use a small butter knife to shape each portion into a square, spread close to sides and smooth the surface.
- Step 4
Bake in preheated oven for 1 hour. Turn the oven off and leave the door ajar for 1 hour to allow the meringues to cool completely in the oven.
- Step 5
Place 120g (1 punnet) of raspberries and icing mixture in the bowl of a food processor or blender and process until smooth. Use back of a spoon to press through a sieve into a bowl. Discard seeds and set sauce aside.
- Step 6
Meanwhile, to make lime curd, place egg yolks, sugar, butter, lime rind and lime juice in a medium heatproof bowl. Place over a small saucepan of simmering water (don't allow the bowl to touch the water). Stir constantly with a wooden spoon over low heat for 10 minutes or until thick enough to coat the back of the spoon. Remove from heat. Transfer to a clean bowl, cover and place in the fridge for 30 minutes or until cold.
- Step 7
To assemble pavlovas, use the back of a spoon to press a cavity in each meringue, leaving a 2cm border. Use electric beaters to beat cream in a medium bowl until firm peaks form. Use a large metal spoon to fold cream through lime curd. Spoon into cavities and use a spoon to spread mixture. Top with remaining raspberries and raspberry sauce. Serve immediately.
Note: Prepare the pavlovas to the end of step 6 up to 3 days ahead. Keep the meringues in an airtight container and store the lime curd and raspberry sauce in separate airtight containers in the fridge. Continue from step 7 just before serving.