Passionfruit, mango & blueberry pavlova
This fruity pavlova makes a fresh take on an Aussie Christmas favourite. – Serves 10
Ingredients
- 600ml thickened cream
- ¼ cup icing sugar
- 1 tsp vanilla extract
- ½ cup fresh passionfruit pulp (you will need about 8 passionfruit)
- 2x IGA Baker’s Oven 500g Pavlovas
- 3 large mangos, checks removed, thinly sliced
- 125g punnet blueberries
Method
- Put cream, icing sugar and vanilla into the small bowl of an electric beater. Beat until thick. Gently fold ¼ cup of passionfruit pulp through cream.
- Place one pavlova onto a cake stand. Spread 2/3 cup cream over pavlova and place remaining pavlova over filling. Spread remaining passionfruit cream over sides and top of pavlovas.
- Top with mango slices and blueberries. Spoon over remaining passionfruit pulp. Serve immediately.