It is a serious thing just to be alive on this fresh morning in the broken world.

—Mary Oliver

OK, 2026. Yikes.
I surely don’t need to remind anyone of this, but this year has already revealed deepening fractures in our broken world. If before it was difficult to avoid thinking about the chaos and terror being wielded against innocent people across our own country, it is now impossible. Somehow we are only 1 year into this new regime…
My heart goes out to Minneapolis. My heart goes out to all of my immigrant neighbors, everywhere in America. You deserve safety and security. You belong here.

Love your neighbor, protect your neighbor, and keep your eyes and ears wide open.

This tropical pavlova, as I said on instagram, is my attempt to transport myself to a time when the icy throes we are in have thawed.
It’s got the usual crisp meringue base with marshmallowy center piled high with cream. 
The beauty and balance of pavlova to me is always using the leftover lovely egg yolks to make a rich, buttery curd. Here, it’s a punchy lime curd that gets topped with a sweet, sunny guava sauce and chopped kiwis. The assemblage then gets a little meringue hat and a cherry on top.

Slicing a pavlova neatly is mostly an exercise in frustration. Instead, embrace the mess and be decisive when you cut—it will shatter and smush together and be all the lovelier for it. It’s a great way to take out your rage, and you get rewarded with a sweet treat.

Pavlova, previously:
Pitaya Pomegranate Pavlova
Peach Pie Pavlova
Passionfruit, Raspberry, and Chocolate Pavlova
Meyer Lemon, Berry, Thyme, and Yogurt Pavlova
Pavlova with Lemon Curd and Salted Whipped Mascarpone
Lemon Berry Pavlova
18th!! Birthday Pavlova

Lime, Kiwi, and Guava Pavlova
makes 1 6″ pavlova

ingredients:
for the meringue:
4 egg whites
200 grams superfine sugar
2 teaspoons corn starch
1 teaspoon cream of tartar

for the lime curd:
3 egg yolks
1 egg
133 grams sugar
80 grams (1/3 cup) lime juice
big pinch salt
60 grams (4 tablespoons) butter

for the guava sauce:1 cup fresh or frozen guava puree
25 grams (2 tablespoons) sugar, to taste

to assemble:
3-4 kiwis, sliced into decorative shapes and the the remainders chopped into fine pieces
180 grams (3/4 cup) heavy cream

directions:
Make the meringue shell: preheat oven to 250 degrees F and line a baking sheet with parchment.
Trace 1 6-inch circle and 1 4 inch circle with pencil, then turn the paper over.
Begin to whip egg whites with a stand mixer.
When soft peaks are just starting to form, stream in the sugar very slowly, one tablespoon at a time, until the meringue has reached very stiff peaks.
Gently sift the cream of tartar and cornstarch over and fold in.
Pipe the meringue out around the traced circles.
Bake for an hour and a half, then turn off the oven and allow the pavlova to cool completely inside the oven.
Meanwhile, make the curd: blend all ingredients except the butter together using an immersion blender.
Pour the mixture into a double boiler on medium-low heat and cook, stirring constantly, until thickened (so that a line drawn on the back of the spoon stays put).
Remove from the heat and immediately blend in the butter until fully homogeneous.
Allow to cool completely with a piece of saran wrap pressed to the surface to prevent a skin from forming.
To assemble the pavlova, whip the cream to stiff peaks.
Place the larger meringue layer on your serving plate, then pipe a border of the whipped cream.
Into the center, spread a thick layer of lime curd, then top that with the guava sauce and chopped kiwis.
Top with smaller meringue layer, the remainder of the whipped cream, and thinly sliced kiwis.
Lasts for up to 3 days in the fridge, but best eaten within 12 hours of assembly for structural integrity.