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Berry ripe pavlova
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Elevate summer cherries with a modern pavlova twist: topped with chocolate, coconut cream, and an abundance of fresh berries.
Ingredients:
  • 270g can coconut milk
  • 150g dark chocolate buttons
  • 600ml Thickened Cream
  • 1kg Pavlova Slab
  • 500g strawberries, halved if desired
  • 375g raspberries
  • 250g blueberries
  • 250g blackberries
  • 150g fresh cherries
  • Shaved chocolate, to decorate
Instructions:
  • Chill the can of coconut cream in the fridge for 1 hour. Open the can and spoon out the firm coconut cream into a large bowl, leaving 185ml (3/4 cup) of the clear coconut liquid in the can.
  • In a medium bowl, whisk together the chocolate melts and reserved coconut liquid. Place the bowl over simmering water in a saucepan. Stir constantly for 5 minutes until the chocolate melts and the mixture becomes smooth. Allow it to cool completely before using.
  • Combine the cream with the coconut cream in the bowl. Whip with an electric mixer until soft peaks form. Gently fold in the chocolate mixture with a large metal spoon until marbled.
  • Transfer the pavlova to a beautiful serving plate. Drizzle the creamy mixture on top. Adorn it with strawberries, raspberries, blueberries, blackberries, and cherries. Finish with a sprinkle of shaved chocolate for an elegant touch.

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