Iced VoVo Pavlova

Servings:8-10
Occasion:Dessert, Entertaining
Cooking Time:1 Hour, 30 mins
Preparation Time:15 mins

Watch

Made with

Iced VoVo

Ingredients

Pavlova

6 egg whites
1½ cups (330g) caster sugar
2 tsp cornflour
1¼ tsp white vinegar
210g pkt Arnott’s Iced VoVo biscuits
½ tsp pink food colouring

Raspberry Coulis

250g frozen raspberries
2 tbsp caster sugar

Toppings

600ml thickened cream
mint leaves, to serve

Preparation

Step 1

Preheat oven to 120°C fan-forced. Mark a 20cm x 30cm rectangle on a sheet of baking paper; place paper marked-side down on an oven tray.

Step 2

Pavlova: In the bowl of an electric mixer, beat egg whites until soft peaks form.

Step 3

Add sugar 1 spoonful at a time, beating well between each addition. Beat for 10 minutes or until sugar dissolves and meringue is smooth and glossy. Add cornflour and vinegar, stir gently to combine.

Step 4

Chop half the Iced VoVo biscuits, reserve remaining biscuits. Add pink food colouring and chopped biscuits to meringue, use a large metal spoon to fold in biscuits until combined. Spread mixture inside the marked rectangle.

Step 5

Bake for 1½ hours or until shell is crisp, pale golden and dry to touch. Turn off oven and leave pavlova in the oven with the door ajar until cooled.

Step 6

Raspberry Coulis: Combine raspberries and sugar in a medium saucepan, cook over medium heat and bring to the boil. Reduce heat and simmer for 5 minutes or until berries are soft.

Step 7

Remove from heat to cool completely. Pass raspberry mixture through a sieve and discard seeds. Set aside.

Step 8

Just before serving, in the bowl of an electric mixer, whisk cream until firm peaks form.

Step 9

Transfer pavlova to a serving plate, cut or break reserved Iced VoVo biscuits into large pieces. Spread whipped cream over pavlova, top with biscuit pieces and drizzle with coulis, then decorate with mint leaves.