INGREDIENTS:

3 pkts of mini pavlova

Raspberry coulis

1 pkt frozen raspberries

30mls fresh orange juice

2 tablespoons of white sugar

Cream topping

600mls of cream

1 teaspoon of vanilla essence

3 heaped tablespoons of icing sugar

Topping of pavlova

1 punnet of Strawberries

1 punnet of blueberries

1 punnet of blackberries

1 punnet of raspberries

1 bunch of cranberries

1 bunch of fresh mint

METHOD

Arrange mini pavlovas on a serving tray into the shape of a wreath.

Combine the sugar and orange juice into a pot and heat until the sugar has dissolved pour in the raspberries over a low heat and use a stick blender to mush up the berries until it makes a paste.

Once cleaned and heated together sift the mixture through a mesh strainer. To make the coulis. Refrigerate for at least 30 minutes.

Pour small amounts over the top of each mini pavlova.

In a mixing bowl mix together the cream, vanilla essence and icing sugar

With an electric mixer for around 4 minutes until it’s thick enough to spread.

Place in fridge for 30 minutes (I do this whilst preparing the berries)

Then place the cream in a piping bag and pop a good swirl on the top of each pavlova.

Wash and dry your fresh berries and place

On top of the cream and decorate how you like I finish with breaking up the fresh mint placing it on top.

To serve each person just grabs a filled individual mini pavlova (no cutting & no mess).