Pavlovas are a popular inclusion on many Australian Christmas tables. While fruit is usually the most common pavlova topping of choice, that’s certainly not the only option. Imagine pavlovas topped with caramel syrup, flaked chocolate, Nutella or even freckles and hundreds and thousands. Broaden your pavlova horizons and try these delicious ideas!
Traditional Fruit Pavlova
There’s a reason that traditional fruit topped pavlova is a crowd favourite. The colours, the flavours and the textures. What’s not to love? Sometimes you just can’t go past the original recipe.
Ingredients:
- Pavlova Base 1kg
- Thickened Cream 600ml
- ¼ cup passionfruit pulp (fresh or tinned)
- 3 large bananas, sliced
- 2 mangos, sliced
- 1 punnet blueberries
- 3 kiwi fruit, sliced
- 3 punnets of strawberries, quartered or halved
- 3 nectarines, sliced
- Mint leaves to garnish
- Flaked chocolate to garnish
Method:
- Place the pavlova on the serving plate or board.
- Using an electric mixer, whip the cream at a medium to high speed until stiff peaks form.
- Spread the top of the pavlova generously with the whipped cream. Using a spoon, dot the cream with passionfruit pulp.
- Top the cream with all that beautiful fruit. Layer the heavier pieces first (mango, banana) and build-up to the lighter, smaller berries.
- Top with flaked chocolate and mint leaves. Serve and enjoy!
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Banoffee Pavlova Bites
The well-known Banofee flavour combination of banana, caramel, and cream is an esteemed dessert in it own right. Pair it with a second winning dessert and you can’t go wrong. Get your tastebuds ready for a double dessert sensation!
Ingredients:
- Petite Pavlovas
- Thickened Cream 300ml
- 4 Scotch Finger biscuits, crushed to crumbs
- 1-2 bananas, sliced on the diagonal for large slices
- Hershey’s Caramel Syrup
- Flaked chocolate
Method:
- Place the individual pavlovas on the plate you intend to serve them on.
- Using an electric mixer, whip the cream at a medium to high speed until stiff peaks form. Spoon or pipe 2 heaped tablespoons of cream on top of each mini pavlova.
- Drizzle each cream topped pavlova with the caramel sauce, letting it run down the sides a little for a super indulgent treat.
- Sprinkle with biscuit crumbs and gently push a slice of banana on top so that the cream holds it. Top with the flaked chocolate and serve. Yum!
Web source: www.mumcentral.com.au
Nutella and Strawberry Pavlova
They say that you can never have too much of a good thing. And that definitely rings true for this delectable delicacy. Nutella drizzled over strawberries on top of Nutella flavoured cream too. Mmmmmm!
Ingredients:
- Pavlova Base 500g
- Thickened Cream 300ml
- 2 – 3 punnets of fresh strawberries, halved or quartered
- 1/4 cup of Nutella, slightly warmed so it’s a little runny
- 1/3 cup of Nutella, slightly warmed, extra for drizzling
- Flaked chocolate
Method:
- Place the pavlova on the platter you intend to serve on.
- In a large bowl, combine the cream and the just-warm Nutella. Using an electric mixer, whip the cream and Nutella at a medium to high speed until stiff peaks form.
- Spoon the Nutella cream over the surface of the pavlova base. Drizzle the cream with a little extra Nutella.
- Spread the strawberries over the top of the cream, building a slight peak in the middle. Drizzle generously again with the warm Nutella and top with flaked chocolate. Serve immediately and prepare to wow your guests!
Top Tip: Drizzle warm Nutella easily by spooning it into a zip-lock bag and snipping a tiny corner to release it. Easy!
Web source: www.mumcentral.com.au
Kids Hundreds and Thousands Pavlova
Whoever said that pavlova needs to have fruit hadn’t meet this gorgeous creation. Have you ever seen anything like it? The colours and sprinkles are particularly appealing for the kids, but I can’t see too many big kids passing it up either. Now that’s what I call re0inventing the pavlova!
Ingredients:
- Pavlova Base 500g
- Thickened Cream 300ml
- Food colouring
- White chocolate 200g
- 100s and 1000s, to decorate
- Woolworths Mini Meringues, to decorate
- Allen’s Freckles chocolates, to decorate
Method:
- Place the pavlova on the platter you intend to serve on.
- Line a small tray or plate with baking paper and put it in the freezer so it’s cold!
- Break up the white chocolate into a microwave-safe bowl, remove four pieces and set aside. Using the microwave, melt the chocolate in 20-second blasts on high, stirring between each burst until smooth. Add the reserved pieces back in and stir until smooth again. Spoon the chocolate onto your prepared tray, spreading it out slightly and sprinkle with hundreds and thousands. Return it to the fridge to set.
- In a large bowl, combine the cream with a couple of drops of food colouring. Using an electric mixer, whip the cream at a medium to high speed until stiff peaks form. Spoon on top of the pavlova base and spread to cover.
- Now the decorating fun begins! Sprinkle the cream with hundreds and thousands, place mini meringues and Freckles chocolates on top and around the sides. Tip: use leftover whipped cream to glue into place.
- Once the chocolate sheet is set (it doesn’t take long to set – around 10 minutes), break up into shards and gently place them into the cream and around the pavlova base. Talk about an epic pavlova! Serve immediately.
Web source: www.mumcentral.com.au