Smashed Pavlova with Raspberry Coulis Cream

You can't go wrong with a pavlova, who doesn't enjoy the decadence of soft chewy meringue, whipped cream and tart fruit.

This recipe was in the Christmas edition of the woolies fresh magazine and it looked and sounded so good I just had to give it a go.

Really easy to make and absolutely delicious, it was a winner all the way, an ideal dessert for any occasion.

Ingredients

125 g fresh raspberries

2 tbsp caster sugar

1 tbsp water

300 ml thickened cream

1 tbsp icing sugar

1/2 tsp vanilla extract

200 ml dollop cream

1 x 500 g pavlova

Method

1. Place raspberries in a small pan and smash with a fork. Add sugar and water and bring to the boil. Remove from heat and puree with a handheld blender. Chill until required.

2. Combine thickened cream, icing sugar and vanilla extract in a mixing bowl. Using electric beaters, whip until firm peaks form. Cover and refrigerate until required.

3. Spoon 2 tsp raspberry coulis into the tub of dollop cream, mixing until swirls are visible.

4. For serving, break pavlova into pieces and arrange on a large serving platter. Dollop with spoonfuls of the whipped cream, the raspberry cream and then drizzle with the remaining raspberry coulis. Serve with fresh strawberries and raspberries. Garnish with mint leaves if required.

Enjoy.

Comments

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