Mini eggnog pavlovas with rum syrup

Get creative with Christmas dessert this year and try our crunchy eggnog pavlovas. Served with a sweet rum syrup, they’re guaranteed to impress your guests.

8

15m

5m

Ingredients

  • 1/4 cup (60ml) thickened cream
  • 1/4 cup (60g) crème fraiche
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tbs icing sugar mixture
  • 9 Coles Petite Pavlovas
  • Raspberries, to serve
  • Natural sliced almonds, to serve

Rum Syrup

  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) dark rum

Method

STEP 1

To make the rum syrup, combine the sugar and rum in a small saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 3 mins or until syrup thickens slightly.

STEP 2

Use an electric mixer to beat the cream, crème fraiche, vanilla, nutmeg, cinnamon, cloves and icing sugar in a bowl until firm peaks form.

STEP 3

Place the pavlovas on a serving plate. Spoon over the cream mixture. Top with raspberries and almond. Drizzle with the rum syrup.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.