Skip to main content

  • Vegetarian
  • Nut free
  • Peanut free
  • Sesame free

Topped with crunchy meringue and whipped cream, this tasty festive slice is the ultimate flavour combination.

  • Serves16
  • Prep time45 minutes, + 5 mins cooling & 4 1/4 hours chilling time
Smashed pavlova slice decorated with strawberries, cream and meringue kisses.


  • 200g plain biscuits
  • 1/3 cup (25g) desiccated coconut
  • 125g butter, melted
  • 125g raspberries
  • 1/4 cup (60ml) boiling water
  • 3 tsp gelatine powder
  • 250g cream cheese
  • 2/3 cup (150g) caster sugar
  • 600ml thickened cream
  • Red liquid food colouring
  • 1 tbs lime juice
  • 1 tbs pineapple juice
  • 1 tbs coconut liqueur or coconut water
  • Green liquid food colouring
  • 1/2 x 100g pkt Coles Raspberry Flavoured Meringue Kisses
  • 1/2 x 100g pkt Coles Passionfruit Flavoured Meringue Kisses

Nutritional information

Per serve: Energy: 1540 kJ/368 Cals (18%), Protein: 4g (8%), Fat: 28g (40%), Sat Fat: 18g (75%), Carb: 25g (8%), Sugar: 20g (22%), Dietary Fibre: 1g (3%), Sodium: 151mg (8%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease a 16cm x 26cm (base measurement) slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Step 2

    Process the biscuits and coconut in a food processor until the biscuits are finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture into the prepared pan. Use a flat-bottomed glass to press the biscuit mixture over the base. Place in the fridge for 30 mins to chill.
  3. Step 3

    Meanwhile, place the raspberries in a clean food processor and process until smooth. Strain through a fine sieve into a bowl. Discard solids.
  4. Step 4

    Place the boiling water in a small heatproof jug. Sprinkle gelatine powder over the water. Stir until the gelatine dissolves. Set aside for 5 mins to cool.
  5. Step 5

    Place the cream cheese and sugar in a clean food processor and process until smooth. With the motor running, gradually add half the cream until combined. With the motor still running, add the gelatine mixture until just combined. Divide the cream cheese mixture evenly between 2 bowls. Stir the raspberry into 1 portion. Use a little red food colouring to tint pink. Pour over the biscuit base in the pan and place in the fridge for 45 mins or until just set.
  6. Step 6

    Stir the lime juice, pineapple juice and coconut liqueur or coconut water into the remaining cream cheese mixture. Use a little green food colouring to tint pale green. Pour the mixture over the raspberry layer in the pan and place in the fridge for 3 hours or until set.
  7. Step 7

    Transfer the slice to a large serving platter. Use an electric mixer to whisk the remaining cream in a bowl until soft peaks form. Spoon over the slice. Top with meringues. Cut into pieces.

    Serve withraspberries, strawberries and mint sprigs.

Go all out for Christmas dessert

Find amazing recipes and ingredients to make standout Christmas desserts.

  • Christmas desserts

    Shop all your Christmas dessert needs at Coles.