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Tropical pavlova pops
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious ice pops made with fresh fruit and pavlova, perfect for a refreshing treat. Prep in advance for best results.
Ingredients:
  • 180ml (3/4 cup) fresh passionfruit pulp
  • 50g (1/4 cup) white sugar
  • 1L Weiss Mango sorbet, slightly softened
  • 2L Vanilla Ice-cream, slightly softened
  • 40g meringues, crushed
  • Meringues, crushed, extra, to serve
Instructions:
  • In a small saucepan, mix passionfruit pulp and sugar. Heat over medium-low, stirring until sugar dissolves. Lower heat, simmer for 8-10 minutes, stirring occasionally until thickened. Let cool before using.
  • Prepare the square cake pan by greasing it lightly and lining it with baking paper, allowing the edges to hang over. Spread the softened sorbet evenly in the pan and use an offset spatula to create a smooth surface. Freeze for 1 hour to set.
  • Spread the softened ice-cream over the sorbet and create swirls for texture. Drizzle the chilled passionfruit syrup and gently swirl it in. Top with crushed meringue and freeze for 45 minutes until slightly firm.
  • Carefully score the top into sixteen 5cm squares using a sharp knife. Insert a wooden ice-block stick into the center of each square. Freeze for 8 hours or overnight until set. Loosen the edges with a flat-bladed knife and carefully remove from the pan using the paper.
  • Cut the pavlova into 16 squares and top with the crushed meringue before serving.

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