Name: Step Christmas up a notch with this DIY pavlova grazing dessert platter
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 12-16
Ingredients: 600ml tub thickened cream, whipped; Fresh passionfruit pulp, fresh raspberries, blueberries and strawberries, chocolate Flake bites and chopped Crunchie chocolate bars, to serve; MINI PAVLOVAS; 6 egg whites, at room temperature; 1 ½ cups caster sugar; 1 teaspoon white vinegar; 1 teaspoon cornflour; Liquid pink food colouring; RASPBERRY SAUCE; 3 ½ cups frozen raspberries (350g); 1/3 cup caster sugar; CHOCOLATE SAUCE; 200g block dark cooking chocolate, finely chopped; 2/3 cup pure cream

Step Christmas up a notch with this DIY pavlova grazing dessert platter

This will be a hit at your next party - trust us!

Serves 12-16

Prep

25M

Cook

1H 5M

Total

1H 30M

Let your guests create their own bespoke dessert with a sweet take on the traditional savoury grazing platter: a pavlova dessert grazing platter!

Instead of cold meats and crackers there’s fruit sauce, chocolate topping, fresh cream and other treats to sprinkle over the mini pavlova nests. How fun!

Pavlovas and sauces can be made up to one day ahead making prep easy. Store pavlovas in an airtight container at room temperature, in a cool place. Keep sauces in airtight containers in the fridge. Reheat chocolate sauce in microwave on High (100%) in 20 second bursts until warm before serving.

Ingredients

600ml tub thickened cream, whipped

Fresh passionfruit pulp, fresh raspberries, blueberries and strawberries, chocolate Flake bites and chopped Crunchie chocolate bars, to serve

MINI PAVLOVAS

6 egg whites, at room temperature

1 ½ cups caster sugar

1 teaspoon white vinegar

1 teaspoon cornflour

Liquid pink food colouring

RASPBERRY SAUCE

3 ½ cups frozen raspberries (350g)

1/3 cup caster sugar

CHOCOLATE SAUCE

200g block dark cooking chocolate, finely chopped

2/3 cup pure cream

Method

Trace eight x 7cm circles, about 2cm apart, onto each of two sheets of baking paper. Grease two large oven trays. Place paper, trace-side down, onto prepared trays.

To make mini pavlovas, beat egg whites in a large bowl of an electric mixer until frothy. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Continue to beat for a further 5 to 6 minutes to form a thick and glossy meringue. Beat in vinegar and cornflour.

Dot six to eight drops of colouring randomly over meringue. Gently fold twice only, to create a marbled effect. Spoon meringue evenly into circles on trays. Gently spread to edges. 4 Dot another drop of colouring onto each meringue and use a skewer to swirl through.

Cook in a very slow oven (120C) for about 1 hour, or until pavlovas are dry and firm to touch. Turn off oven. Leave pavlovas to cool in oven with door ajar for 1 hour. Remove.

To make raspberry sauce, combine raspberries and sugar with 1 tablespoon water in a large saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 5 minutes or until thickened. Remove. Strain through a sieve over a bowl. Discard seeds. (Makes 1 cup.) Cover and refrigerate.

To make chocolate sauce, place chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan. Cool slightly. (Makes 1 1/3 cups.)

To serve, place whipped cream, passionfruit pulp and sauces in separate serving bowls. Arrange on a serving platter or board with pavlovas, berries and chocolate.

Mel Burge