A Pavlova Grazing Board is always a hit! We’ve used a summer fruits theme to prepare our version of this popular dessert.
Pavlova – just how you like it
Over Christmas 2019, Shalini Nestor of Swish Biscuits shared her pavlova grazing board creation. Pavlova lovers went a little crazy for this idea, and her post quickly went viral.
Although I’m a big fan of the traditional pavlova, there are many things to love about this dessert. Among those many things, three big things stand out.
1. Pavlova shells: a blank canvas
With individual pavlova shells, everyone can make these little pavs up just to their own liking.
No more picking the kiwi fruit off or dodging the passionfruit seeds.
The controversy of whether banana belongs on this dessert is avoided. (If you do include banana on your board, be sure to sprinkle with lemon juice to avoid the banana going brown.)
Yes, this recipe means each guest enjoys their own customised creation.
2. A chance to get creative
Another lovely thing about this dessert is that you can get creative when making up the platter.
I went with a summer fruits theme, adding passionfruit, peach, cherries and mango along with strawberries and kiwi fruit.
A few sprigs of mint provided some more colour and I decorated the table around the board with a cutting of passionfruit vine.
Plenty of colour and contrast adds up to a jaw-dropping grazing board.
I’ve seen other boards with pots of melted chocolate, caramel and other sweet sauces. Coconut and chopped pieces of chocolate bars will also go down a treat.
What theme do you think would work well with a pavlova grazing board? I’d love to hear from you in the comments below.
3. The WOW factor
You really can create something wonderful quite easily with this dessert.
The combination of creamy white pavlova shells, chopped fruits and pots of whipped cream and other lovely things is absolutely tantalising.
Pavlova Grazing Board
- Large tray or board
- Two small glass bowls
- A few serving spoons
- 4 egg whites
- 1 pinch salt
- 1 cup caster sugar
- 1 teaspoon vanilla essence
- 1 teaspoon white vinegar
- 600 ml thickened cream
- 1 tablespoon icing sugar
- 1/2 mango
- 3 passionfruit
- 1 punnet strawberries
- 1 peach
- 2 kiwifruit
- 10 cherries
- 3 sprigs fresh mint
- Preheat oven to 120 degrees celsius (fan-forced)
- Line a few baking trays with baking paper.
- Beat egg whites and salt on medium-high speed until the mixture forms soft peaks.
- Add sugar gradually while mixing on low speed. Then return to med-high speed and beat for another three minutes. The mixture should look thick and glossy – if it doesn't continue beating for another minute.
- Return mixture to low speed and add vanilla essence and vinegar. Mix until combined.
- Spoon mixture onto trays to create 8 separate mini pavlova shells. Flatten and shape each shell slightly so you have circles of about 8-10cm in diameter.
- Turn oven down to 100 degrees celsius (fan-forced) and place trays in oven. Cook for 40 minutes and then turn oven off. DO NOT open the oven door. Leave the pavlovas to cool in the oven for at least a few hours, preferably half a day.
- Once completely cool, remove from the oven.
- To make the whipped cream, simply combine the cream and icing sugar and the beat until peaks form. Place in one of the small bowls.
- Cut fruit to your liking (and substitute other fruits if you prefer banana, figs, blueberries or something else) and place chopped strawberries in the other small bowl.
- Place pavlova shells, fruit and mint on the tray or board, using a little creativity to make your pavlova grazing board truly special.