Pavlova Turkish delight ice cream
serves
4
Transform your leftover pav, or any store-bought meringue, into a luxurious and elegant ice cream. Grab your favourite summer berries and some crunchy meringue, and cut up blocks of sweet rose Turkish Delight to spoon through velvety vanilla ice cream. Then sit back and enjoy a truly indulgent dessert.
Recipe note: Begin this recipe at least 4 hours ahead. You’ll need a 5-cup (1.25L) metal loaf pan
Ingredients (5)
- 200g berries, finely chopped, plus extra, to serve (see note)
- 1 tbs caster sugar
- 1L vanilla ice cream
- 100g rose Turkish delight, cut into small chunks
- 50g leftover pavlova meringue or store-bought meringue, broken into small chunks
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place berries and sugar in a medium saucepan over medium heat. Cook, stirring continuously, for 5-6 minutes until sugar has dissolved and berries have heated through. Set aside to cool completely.
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2.Place three-quarters of the ice cream in a large bowl and set aside for 10 minutes to soften slightly (reserve remaining quarter tub).
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3.Add most of the Turkish delight and most of the meringue, keeping some aside to decorate. Stir to combine. Drizzle with 2-3 tbs berry mixture and pack into a 5-cup (1.25L) metal loaf pan. Dollop 2-3 tsp berry mixture over the top and pack reserved ice cream to cover. Cover with a layer of plastic wrap touching the ice cream and freeze for 3 hours, or until firm.
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4.Top with remaining meringue, Turkish delight and extra berries. Serve with remaining berry mixture alongside.
Recipe Notes
We used a mix of cherries, currants, cranberries and blueberries, but any berry combination will work. You can also use frozen berries, if you prefer.
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