Raspberry and blackberry pavlova recipe

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


  1. 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.
  2. 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
  3. 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..

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