Raspberry rose pavlova
Take your pav to the next level with this mouth-watering twist! Our raspberry rose pavlova is topped with Turkish delight. It’s a sweet show-stopper.
Note: + Cooling time
- 250g raspberries
- 2/3 cup (110g) icing sugar mixture
- 600ml thickened cream
- 1 tsp rosewater essence
- 500g Coles Pavlova
- 100g Coles Raspberry Flavoured Meringue Kisses
- 100g rose-flavoured Turkish delight, chopped
- 2 tbs coarsely chopped pistachios
Combine half the raspberries and 2 tbs of the icing sugar in a small saucepan. Place over low heat. Cook, stirring occasionally, for 8 mins or until the raspberries collapse and the syrup thickens slightly. Strain through a fine sieve into a heatproof bowl. Discard solids. Set aside to cool.
Use an electric mixer to beat the cream, rosewater essence and remaining icing sugar in a bowl until stiff peaks form. Add two-thirds of the raspberry puree and swirl to marble.
Place the pavlova on a serving plate. Top with the cream mixture and drizzle with the remaining raspberry puree. Top with meringues, Turkish delight and remaining raspberries. Sprinkle with pistachio.