Quick & Easy Berry Pavlova
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 pre-made pavlova bases
- 300 ml / 1 ΒΌ cups whipping cream
- Β½ tbsp sugar
- Β½ tsp vanilla extract
- 4 tbsp berry coulis or sauce
- 2 - 3 cups summer berries (I used strawberries, raspberries and blueberries)
- optional: mint leaves to decorate
Method
- Remove the pavloa bases from their packages.
- Whip the cream with either a hand mixer or a whisk until it forms soft peaks but be careful not to over-whip it. Add the sugar and vanilla and mix them in quickly with a spoon.
- Place one of the pavlova bases on a cake stand or plate and spoon on half the cream. Spread the cream around the pavlova base until it reaches about 1cm from the edges. Drizzle on 1 tablespoon of berry coulis or sauce.
- Place the second pavlova base on top and repeat with the rest of the cream. Pile the mixed berries on top and drizzle on the remaining coulis or sauce.
- Optional: decorate with mint leaves. Serve immediately.