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Pavlova and berry ripple cake recipe
Pavlova and berry ripple cake recipe
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Prep Time:
265 minutes
Cook Time:
Total Time:
265 minutes
Make a quick and refreshing summer dessert by layering store-bought meringue nests with jam and berry cream for a no-bake ripple cake.
Ingredients:
  • 125g fresh raspberries, plus extra, to decorate
  • 245g (3⁄4 cup) boysenberry jam
  • 900ml thickened cream
  • 16 bought large plain meringue nests
  • Toasted coconut flakes, to serve
Instructions:
  • Crush the raspberries in a bowl, then gently mix in the jam. In a separate bowl, use electric beaters to whip 600ml of cream until soft peaks form. Gently fold in 1⁄2 cup of the jam mixture to create a ripple effect.
  • Spread a thin layer of cream mixture on a serving plate. Spread 1 heaping tablespoon of cream mixture on 1 meringue nest and sandwich with another nest. Layer nests to create a stack of 4. Place stack on its side on the plate. Repeat to make 3 more 4-nest stacks, arranging them side by side to form a log. Cover the log with the remaining cream mixture.
  • Whip the remaining 300ml cream with electric beaters until soft peaks form. Spread the whipped cream over the top and sides of the log. Freeze for 4 hours or until set.
  • Drizzle the rest of the jam mixture over the dish and garnish with additional raspberries and coconut flakes. Serve while hot.

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