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Nothing says festive dessert like a pavlova. Get pleasure from this straightforward, cheaty model topped with contemporary berries and refreshing mint for a no-stress Christmas crowd-pleaser.
600ml thickened cream
2 tsp caster sugar
100g meringue nests (retailer purchased)
⅓ cup lemon curd (retailer purchased)
2 punnets strawberries, halved or quartered
1 punnet raspberries
¼ raspberry coulis (retailer purchased)
¼ cup small mint leaves
¼ cup grated white chocolate
Whip cream with caster sugar till thick.
Smear half the cream on a serving board and crumble meringue nests over cream. Dollop with remaining cream and teaspoons of lemon curd.
Scatter over berries and mint leaves.
Drizzle with raspberry coulis.
Scatter with white chocolate.
Extract from Higher Collectively Kitchen 2 by Ronnit Hoppe and Delia Baron. Accessible now. Go to Higher Collectively Kitchen to buy.