A pavlova is the perfect way to showcase all the amazing things I have been able to find at the green market. A cornucopia of fruit! Or rather, a tube of lemon meringue. I have been fiddling around with meringue and acetate, trying to make as little mess as possible. Spreading the meringue on acetate, and then taping the sides together to form a tube sounds simple. For an impatient person like me, it got tiresome after tube number three. Anyway, when paired with fruit, the crunchy lemon meringue holds a bed of soft vanilla whipped cream topped with fresh juicy fruits. Underneath is a luscious coconut tapioca. White on white, and a plethora of fresh fruit to boot. I used raspberries, gooseberries, blueberries, black raspberries, red currants, and pea flowers. It's a simple but genius concept that combines a crunchy, soft, acidic, and fresh bite in one go.