Dessert

Our best-ever easy, no-bake Cherry Ripe pavlova

Name: No-bake Cherry Ripe pavlova
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 1 x Gold Pavlova Wreath with Daintree Vanilla; Australian cherries, to serve; ¼ cup (10g) toasted coconut flakes; ½ cup (160g) thick cherry jam; Dark chocolate shards, to decorate (see note); 250g sour cream; 50ml thickened cream; 50g coconut cream (cream taken from the top of the can. Reserve remaining cream for another use); ⅓ cup (40g) icing sugar mixture; 20.00 ml Malibu or coconut essence

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by Lucy Nunes

Delicious Team

Dec 06, 2024

A perfect pav couldn’t be simpler when you take the whole whisking-of-the-egg-whites thing out of the equation. We’ve taken a Woolworths Gold Pavlova Wreath and decked it out with a luscious coconut cream, juicy cherries and rich dark chocolate shards. It’s like a Cherry Ripe, but in pav form – a dessert you can whip up in a flash when unexpected guests pop by.

1 x Woolworths Gold Pavlova Wreath with Daintree Vanilla
Australian cherries, to serve
¼ cup (10g) toasted coconut flakes
½ cup (160g) thick cherry jam
Dark chocolate shards, to decorate (see note)

Coconut cream

250g sour cream
50ml thickened cream
50g coconut cream (cream taken from the top of the can. Reserve remaining cream for another use)
⅓ cup (40g) icing sugar mixture
1 tbs Malibu or coconut essence

Method

1.

For the coconut cream, in a stand mixer fitted with the whisk attachment, whisk the creams and sugar to soft peaks, then fold in the Malibu or coconut essence. Refrigerate until ready to use.
2.

Place the wreath on a serving plate. Dollop over coconut cream. Arrange cherries on top. Sprinkle with coconut flakes. Drizzle with jam and finish with chocolate shards.
3.

Note: To make chocolate shards, thinly spread 50g melted chocolate over a large piece of baking paper. Cover with a second piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll – the chocolate will break into shards. You can also use a vegetable peeler and a block of chocolate to create smaller shards.