Set a fine mesh sieve over a medium mixing bowl next to the stove.

Place all ingredients in a medium saucepan. Set pan over medium heat and cook, whisking constantly, until the mixture thickens and reaches 175 to 180 degrees on a candy thermometer and coats the back of a wooden spoon. Do not let mixture boil.

Pour mixture through the sieve into the mixing bowl. Allow to cool to room temperature, then refrigerate for at least an hour before proceeding with the recipe. (Curd can be made up to three days ahead and stored in an airtight container in the fridge.)

Place an oven rack in the lower third of your oven, then preheat oven to 250 degrees. Draw a 9-inch circle on a piece of parchment paper (I traced around a 9-inch cake pan). Flip the paper over and place on a large baking sheet—you should be able to see the circle. If you can’t, retrace with a bolder pen.

Combine the sugar and cornstarch in a small mixing bowl. Combine the vanilla, vinegar, and cardamom in another small mixing bowl.

Place the egg whites and salt in a large mixing bowl and beat with an electric mixer set to low. Gradually increase the speed to medium. Whisk on medium until the whites hold soft peaks, about 1 to 2 minutes.

Begin adding the sugar-cornstarch mixture a few tablespoons at a time, while increasing the mixer’s speed to high. Continue beating until the whites hold stiff peaks, several minutes more.

Pour the vinegar, vanilla, and cardamom over the meringue, then beat for another 20 seconds to combine.

Mound the meringue in the center of the circle on your prepared parchment. Use a rubber spatula to smooth it out to the edges of the circle, making an even round.

Bake until the pavlova is firm to the touch, about 60 to 70 minutes. Avoid opening the oven during baking, except at the end to test for doneness. Cool completely on a wire rack before filling.

Just before serving, place the heavy cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat until it just holds stiff peaks. Fold about 1/4 cup of the whipped cream into half of lime curd, then spoon the mixture onto the pavlova. Pile the berries on top and top with a big dollop of whipped cream. Use the remaining whipped cream and lime curd to garnish individual slices. Serve and enjoy.