Whisk the egg whites and sugar until stiff. Mix the saffron powder with a teaspoon of vinegar and a teaspoon of boiling water, then beat into the egg white mix with the vanilla extract. Fold in the corn flour.
Pipe little rounds onto a baking tray and bake for 1 hour in a low-heated oven until crisp.
For the lime curd: zest and juice the limes. Chop the butter and chill. Beat the egg yolks and the sugar together until thick and creamy, then add the lime juice and zest. Place in a pan and cook, stirring until the mixture thickens a little. Add the butter and whisk. Set aside to cool in the fridge until needed.
To serve, top each saffron pavlova with some double cream and some lime curd. Decorate with some blanched lime zest.
«Prepare this recipe in advance and keep in the fridge until you are ready to serve.»