Sunday, 12 May 2013

Crushed Pavlova

Now, I'm not going to get into the argument of who created the Pavlova, 
although I'm sure you can guess where my loyalties lie, 
but if you are from Australia or New Zealand or even if you've tried if before, 
then you'll know how delicious it is.

Here is a recipe that my mum and I created inspired from a similar dish at a Christmas Party. Hopefully you will find it an interesting take on spicing up the Pavlova: 


Portions depend on how big your bowl is, 
the amount of layers and the amount of people you are serving. 
For this recipe exact portions are honestly not necessary, 
it up to you how much of each ingredient you want in your dish.
  1. A Bowl
  2. Strawberries chopped in half
  3. Mangos chopped into 1cm squares
  4. Blueberries cut in half
  5. Pomegranate
  6. Passionfruit
  7. Custard
  8. Thickened Cream
  9. Pavlova ( I didn't make the Pavlova from scratch. I bought it ready at my local supermarket (Woolworths if you are familiar with it , but you can also find a recipe on line and make it from scratch.)

There are pictures below to help you with the steps.
  1. Make sure you have clean hands.
  2. You will need to decide how many layers you want to evenly use your ingredients, you must have more than 1 layer to get the desired taste and effect of this dish
  3. Grab a bit of the pavlova crushing it in your hands, lying it on the bottom of the bowl until it is flat and you can't see the bottom of the bowl
  4. Add custard till most of the pavlova cant be seen.
  5. Evenly lay the fruit
  6. Add the cream on top covering the fruit
  7. Repeat steps 3-6
  8. Once you are on the last layer do not add the cream, displaying the vibrant colours of the fruit.
  9. Then Enjoy. There is not heating or freezing necessary.
Step 3
Step 3
Step 8
 All the pictures have been taken by myself. 

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