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Home  >  Inspire & Create  >  Christmas  >  Mini Eggnog Pavlovas with Rum Syrup


RECIPE

Mini Eggnog Pavlovas with Rum Syrup

Prep

15 mins


Cooking

5 mins


Difficulty

Easy


Serves

9

Mini Eggnog Pavlovas with Rum Syrup

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

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