Mini Sorbet Pavlovas
Ingredients
Store-bought pavlova nests
Lemon or mango sorbet
Fresh berries (e.g., strawberries, raspberries, blueberries)
Passionfruit pulp
1/2 cup frozen berries
2 teaspoons caster sugar
Almonds and peanuts, crushed (for garnish)
Method
Berry Coulis/Compote
1 In a microwave-safe bowl, combine the frozen berries and caster sugar.
2 Microwave for 1–2 minutes, stopping every 30 seconds to stir, until the sugar has dissolved and the berries have softened into a sauce-like consistency.
3 Set aside to cool slightly.
To Assemble
1 Arrange pavlova nests on a serving platter.
2 Scoop your choice of sorbet (lemon or mango) into the center of each nest.
For Lemon Sorbet:
• Top with a mix of fresh berries.
• Drizzle with berry coulis/compote.
• Sprinkle it with crushed almonds.
For Mango Sorbet:
• Top with fresh berries.
• Spoon over passionfruit pulp.
• Garnish with crushed peanuts or almonds.
To Serve
• Serve immediately before sorbet melts.