Smashed Pavlova & Lemon-Passionfruit Sauce
with Strawberries & White Chocolate Pistachios
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mint
8
Meringue Nests
(Contains: Eggs; )
2 packet
Pistachios
1 packet
White Chocolate Chips
(Contains: Soy, Milk; May be present: Sesame)
1 packet
Cream
(Contains: Milk; )
1 packet
Passionfruit Lemon Sauce
(Contains: Eggs, Milk, Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
1
Strawberries
1
Lemon
Nutrition Values
Cooking Steps
Place white chocolate chips and the vegetable oil in a heatproof jug or medium bowl. Microwave in 20 second bursts, stirring each time, until chocolate is melted. Add pistachios and stir to combine. Pour chocolate-pistachio mixture onto a lined oven tray, then evenly spread out to a 1cm thickness. Sprinkle with a pinch of salt. Place tray in the fridge to set until firm, 1 hour. TIP: Melting the chocolate in 20-second bursts will help prevent it from burning. Make ahead: The chocolate pistachios can be made up to 1 day ahead. Break up once firm and refrigerate in an airtight container.
Meanwhile, cut the tops off strawberries and quarter. Pick and thinly slice mint leaves. Zest lemon to get a pinch, then cut into wedges. In a bowl, combine strawberries and the caster sugar. Set aside.
• Using electric beaters, whisk the cream in a large bowl or jug until soft peaks form and almost doubled in size, 1-2 minutes. TIP: If you don’t have an electric beaters, use a hand whisk and whisk for 3-4 minutes! TIP: Chill both your bowl and cream before whipping to produce a larger increase in volume!
Make ahead: The cream can be whipped up to 1 day ahead. Tightly cover the bowl or transfer to an airtight container and refrigerate.
Break sheet of pistachio white chocolate into large chunks.
Break meringue nests (see ingredients) into large chunks and arrange them on a serving platter. In a small bowl, combine passionfruit lemon sauce, lemon zest and a squeeze of lemon juice.
Dollop cream around meringue chunks. Top with small dollops of passionfruit-lemon sauce and strawberries. Garnish with mint and pistachio white chocolate chunks to serve. Enjoy!
