Iced Vovo Pavlova Nests

Arnott's Product
Iced VoVo >
  • Servings: 6
  • Occasion: Dessert
  • Cooking time: 1 hour
  • Prep time: 25 minutes
  • Chill time: -

This is the ultimate Aussie twist - the colours and flavours of the classic Iced VoVo combined with the iconic pavlova.


  • 5 packets of Arnotts Mini Scotch Fingers
  • 100g white chocolate, melted
  • 1 tablespoon raspberry jam
  • 1 packet of flaked almonds
  • Pavlova
  • 6 eggs, separated
  • 1 2/3 cup caster sugar
  • 2 tsp corn flour
  • 1 , tsp white vinegar
  • 1 packet iced vovo, finely chopped
  • 1/2 tsp pink food colouring
  • 600 ml thickened cream
  • 1/3 cup castor sugar
  • Coulis
  • 500 gm Raspberries
  • 1/3 cup caster sugar

Preparation

Step 1 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.


Step 2 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.


Step 3 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.


Step 4 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.


Step 5 Meanwhile whip cream and set aside.


Step 6 In a medium saucepan, combine raspberries and sugar.


Step 7 Stir to combine. Heat stirring often, bring to the boil. Reduce heat and simmer for 5 mins or until berries are soft


Step 8 Remove from heat and set aside to cool. Pass raspberry mixture through a sieve to strain.


Step 9 To serve, top pavlova’s with whipped cream, coulis and sprinkle with desiccated coconut. Serve with extra raspberries.

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