I’ve been holding off on posting about these fruit pavlovas since this summer because I honestly didn’t know what to write about them. They’re too pretty not to share though, so I think I’ll make this a picture tutorial instead of my normal recipe plus pictures post.
Start off by making the pavlova base, which is basically a meringue with cornstarch added. You can find a full recipe at The Kitchn.
Beat egg whites until soft peaks form
Gradually add the rest of the ingredients and beat until stiff peaks form
Shape and bake
Using a paring knife, cut out a thin slice
Remove the first slice and continue cutting out thin slices…
…until all you have left is the pit
Start layering the slices in a small dish…
…forming smaller, overlapping rings…
…using smaller and smaller slices…
…until you fill it all in
Grab a pavlova base…
…and carefully slide the fruit slices onto it
The pavlovas above were made with nectarines, if I recall correctly. You’ll want to use fruits that will be soft enough to shape into the flower pattern. I think they’re prettiest when there’s a contrast between the peel and flesh, but here’s one I made with kiwi slices that’s quite pretty in its own right.
Reminds me of a succulent plant