Berry ripe pavlova
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How to make Berry ripe pavlova
Yield = 16Prep time: 0:20
Cook time: 0:05
Total time: 0:25
Ingredients
- 270g can coconut milk
- 150g dark chocolate buttons
- 600ml Coles Thickened Cream
- 1kg Coles Pavlova Slab
- 500g strawberries, halved if desired
- 375g raspberries
- 250g blueberries
- 250g blackberries
- 150g fresh cherries
- Shaved chocolate, to decorate
Method
- Step 1 Place the can of coconut cream in the fridge for 1 hour to chill. Carefully open the can. Spoon the firm coconut cream from the top of the can into a large bowl. Reserve 185ml (3/4 cup) of the clear coconut liquid remaining in the can.
- Step 2 Combine the chocolate melts and reserved coconut liquid in a medium bowl. Place over a saucepan of simmering water. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth. Set aside to cool completely.
- Step 3 Add the cream to the coconut cream in the bowl. Use an electric mixer to beat until soft peaks form. Add the chocolate mixture and use a large metal spoon to gently fold until marbled.
- Step 4 Place pavlova on a serving plate. Spoon over the cream mixture. Decorate with strawberries, raspberries, blueberries, blackberries and cherries. Sprinkle with shaved chocolate.
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