PAVLOVA WITH FRUIT
Traditional Australian fruit Pavlova
for 10 servings
750ml Thickened cream
1 Mango, sliced
1 cup Passionfruit pulp (10 passionfruits)
1/3 cup Caster sugar, for syrup
1/3 cup Water, for syrup
Pour cream into a large bowl and whip with an electric mixer until soft peaks form.
Place the pavlova on a cake stand and spoon the cream on top.
Top with blueberries, raspberries, strawberries, mango and passionfruit pulp.
For a sweeter treat, top with a passionfruit syrup; combine 1/3 cup Sugar, 1/3 cup water and 1 cup of passionfruit pulp in a saucepan over high heat until the mixture comes to a boil. Leave to simmer for another 3 minutes. Cool before pouring over pavlova.