Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 600milliliter thickened cream
- 1 mango, peeled and thinly sliced
- 2tablespoons fresh mint leaves (to garnish)
- 8 passionfruit, pulp removed (approx. 1 cup)
- 125grams raspberries
- 125grams blueberries
- 500grams pavlova
- 1/4 cup caster sugar
Nutrition per serving
2140kJ / 510Cal
2140 Kilojoules or 510 Calories
25% of daily energy intake*
Protein
5.0grams
Fat
27.2grams
Carbs
61.6grams
Sugars
60.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
To make the passionfruit syrup, place the passionfruit pulp, 1/4 cup caster sugar and 1/4 cup of water into a small saucepan over high heat, stirring until sugar dissolves and mixture comes to the boil. Reduce heat to medium and simmer for 3-4 minutes or until thickened and glossy. Allow to cool and refrigerate until ready to use.
Step 2 of 2
Place pavlova onto a cake stand. Pour cream into a large bowl and whip with an electric beater until soft peaks form. Spoon cream onto pavlova. Top with mango slices, raspberries, blueberries and passionfruit syrup. Garnish with mint leaves, and serve.
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