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Chocolate and raspberry mini pavlovas
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Delicious and easy chocolate raspberry mini pavlovas.
Ingredients:
  • 16.25 gm Brand shredded coconut
  • 126.25 gm thickened cream
  • 140g Philadelphia with Cadbury chocolate
  • 100g pavlova nests
  • 150g frozen raspberries
  • Thawed mint leaves, to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and line a baking tray with paper. Spread the coconut evenly on the tray and bake for 3-4 minutes until golden. Let it cool on a plate.
  • Use electric beaters to whip the cream until soft peaks form. Then add Philadelphia and continue beating until well combined.
  • Place a generous dollop of the chocolate mixture onto the pavlova nests, then add a few succulent raspberries and a sprinkle of toasted coconut. Finish by elegantly adorning with fresh mint leaves.

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