This is the ultimate Aussie twist – the colours and flavours of the classic Iced VoVo combined with the iconic pavlova.
Arnott's product:Iced Vovo
6 eggs, separated
1 2/3 cup caster sugar
2 tsp corn flour
1 ¼ tsp white vinegar
1 packet iced vovo, finely chopped
½ tsp pink food colouring
600 ml thickened cream
1/3 cup castor sugar
2 tbs desiccated coconut
500 gm Raspberries
1/3 cup caster sugar
Preheat oven to 150ᵒC. Line 2 oven trays with baking paper, draw 6 x 8cm circles on the paper, set aside. Place egg whites in a large, clean, dry bowl and beat with an electric mixer until soft peaks form.
Add caster sugar 1 spoonful at a time, beating between each addition. Beat for 10 minutes or until sugar is dissolved and mixture is smooth and glossy. Add corn flour and vinegar, stir well to combine.
Add chopped iced vovo and pink food colouring to egg white mixture, use a metal spoon to fold until just combined. Spoon mixture onto circles on prepared trays.
Bake for 20 minutes at 150ᵒC, then reduce oven temperature to 120ᵒC. bake for a further 40 minutes or until shell is pale and crisp. Turn off oven and leave pavlova to cool with the oven door ajar.
Meanwhile whip cream and set aside.
In a medium saucepan, combine raspberries and sugar. Stir to combine. Heat stirring often, bring to the boil. Reduce heat and simmer for 5 mins or until berries are soft. Remove from heat and set aside to cool. Pass raspberry mixture through a sieve to strain.
To serve, top pavlova’s with whipped cream, coulis and sprinkle with desiccated coconut. Serve with extra raspberries.