Rasberry pavlova
  • Cooking Time: 10
  • Servings: 12
  • Preparation Time: 20
  • 250g raspberries
  • 2/3 cup (110g) icing sugar mixture
  • 600ml thickened cream
  • 500g Pavlova
  • 100g Raspberry Flavoured Meringue Kisses
  • 100g rose-flavoured Turkish delight, chopped
  • 2 tbs coarsely chopped pistachios
  1. Combine half the raspberries and 2 tbs of the icing sugar in a small saucepan. Place over low heat. Cook, stirring occasionally, for 8 mins or until raspberries collapse and syrup thickens slightly. Strain through a fine sieve into a heatproof bowl. Discard solids. Set aside to cool.
  2. Use an electric mixer to beat the cream, rosewater essence and remaining icing sugar in a bowl until stiff peaks form. Add two-thirds of the raspberry puree and swirl to marble.
  3. Place the pavlova on a serving plate. Top with the cream mixture and drizzle with the remaining raspberry puree. Top with meringues, Turkish delight and remaining raspberries. Sprinkle with pistachio
Classic aussie summer dessert Submitted by: "Taylor"