Place all the egg whites in your mixer and whisk until it forms stiff soft peaks. Add the caster sugar a little at a time while the machine is running. After you have added all the sugar, whisk for another 5 – 6 minutes.
Add the lime zest to the meringue mixture and fold in.
Spoon the meringue mixture onto the baking sheet and make a round “heap” and with the back end of your spoon, make a flat top so that there is space for the berries and cream.
Bake for 1 hour, switch the oven off and let the pavlova cool off in the oven.
When ready to eat, whisk the cream and caster sugar to soft peaks and spoon onto the pavlova. Top with all the berries and sprigs of mint and serve with the raspberry sauce.
Lastly grate the lime zest over the pavlova.
Place the raspberries, water and icing sugar in a blender and blend to a pureé. Pour into a small jug and serve with the dessert.
After baking, you can place the pavlova in an airtight container and it will keep for a few days.