Mini Leave Pavlova with Marinated fruits with Gin

I’ve always loved the balance in a classic pavlova, the contrast of crisp edges and a chewy center. But for this version, I wanted to shape the meringue into little leaves, as a nod to nature and the freshness of the berries. Pavlova has long been a celebratory dessert in Australia and New Zealand, often shared at gatherings and summer tables. Here, the berries are lightly marinated in gin and tonic, giving them a clean, floral note that lifts the whole dish. It’s light, playful, and quietly elegant.