Family friendly Dessert

Tropical pavlova

Name: Tropical pavlova
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 1/2 cup caster sugar; 2 tbs cold water; 1/4 cup slivered almonds; 600ml thickened cream; 1/4 cup pure icing sugar, sifted; 50g sachet coconut milk powder; 500g store-bought pavlova base; Fresh fruit (we used assorted berries, cherries, apricots and passionfruit), to serve

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by Fresh magazine

Oct 19, 2015

Coconut cream, fresh tropical fruit and shards of almond toffee adorn this pavlova for a seriously impressive dessert.

1/2 cup caster sugar
2 tbs cold water
1/4 cup slivered almonds
600ml thickened cream
1/4 cup pure icing sugar, sifted
50g sachet coconut milk powder
500g store-bought pavlova base
Fresh fruit (we used assorted berries, cherries, apricots and passionfruit), to serve

Method

1.

Line a tray with baking paper. Combine sugar and water in a saucepan over low heat. Stir for 5 minutes until dissolved. Increase heat to high and bring to the boil. Boil, without stirring, for 5-7 minutes or until mixture turns golden. Remove from heat and set aside until bubbles subside. Add almonds. Pour mixture onto prepared tray and allow to cool.
2.

Place cream, icing sugar and coconut powder into a large bowl. Beat until thick. Place meringue base onto a plate. Break almond toffee into pieces. Dollop cream over meringue. Top with fruit and toffee.