Preparation time is 30minutes
Cook time is 12minutes
Total time is 42minutes
Serve is for 12 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
12
- 600milliliter thickened cream
- 1/4 cup pure icing sugar
- fresh fruit (we used assorted berries, cherries, apricots & passionfruit, to serve)
- 500grams pavlova base
- 50grams coconut milk powder
- 1/2 cup caster sugar
- 1/4 cup slivered almonds
Method
Step 1 of 2
Line a tray with baking paper. Combine sugar and water in a saucepan over low heat. Stir for 5 minutes until dissolved. Increase heat to high and bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture turns golden. Remove from heat and set aside until bubbles subside. Add almonds. Pour mixture onto prepared tray. Allow to cool.
Step 2 of 2
Place cream, icing sugar and coconut powder into a large bowl. Beat until thick. Place meringue onto a plate. Break almond toffee into pieces. Dollop cream over meringue. Top with fruit and toffee. Serve.
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