Easy raspberry, peach and rose pavlova
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 6
This is your go-to summer dessert. Creamy, fruity, and floral with just the right crunch. Throw it together in minutes and watch it disappear even faster.
Ingredients
- 8 mini meringue nests
- 450ml/16fl oz double cream, chilled
- 415g tin peach slices in juice, drained
- 150g/5½oz raspberries
- 2 tbsp rose syrup
Method
Arrange 7 of the meringue nests on a large platter, with 6 around the edge in a circle and one in the centre, keeping them quite close to each other.
Whip the double cream in a bowl until soft peaks form. Pile the whipped cream on top of the meringue nests, leaving a little space around the edges so you can still see a bit of the meringue.
Top with the peach slices and raspberries, arranging them in a way that looks attractive. I think the messier it is, the better!
Crumble the reserved meringue nest over the top.
Drizzle the rose syrup on top, swirling some into the cream for a ripple effect, and serve.
Recipe tips
Rose syrup is available in the South Asian section of most large supermarkets.
You can make this up to a day in advance. Cover and chill in the fridge until ready to serve. Note that the meringue will soften the longer it is in the fridge.
