1 punnet of Driscoll’s raspberries
1 punnet of Driscoll’s blackberries
¼ cup hazelnuts
300ml fresh cream
½ teaspoon of vanilla paste
2 tablespoons of icing sugar
¼ cup icing sugar
1 cup of thawed raspberries
¼ block of dark cooking chocolate
- To make the raspberry coulis
place ¼ cup of icing and thawed
raspberries in a blender and blend
until it creates a puree. Strain
through a fine mesh sieve to
remove the seeds.
- Add 2 tablespoons of icing sugar
and vanilla paste to the cream and
whip until it forms a stiff peak.
Spread over base of pavlova.
Drizzle to coulis over the cream
and place Driscoll’s raspberries and
blackberries over the centre of the
- Cut the hazelnuts roughly and
melt dark chocolate on low
in microwave in 30 second
increments until melted. Sprinkle
nuts evenly over the pavlova and
drizzle the melted chocolate
through a piping bag..