Raspberry pavola sundae
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 284 | millilitres | Pot double cream |
| 1 | tablespoon | Icing sugar |
| 125 | millilitres | Summerfruit sauce; (4 fl oz) |
| 150 | grams | Punnet raspberries; reserve a few for |
| ; garnish | ||
| 4 | Meringue nests; roughly chopped, | |
| ; reserve 2 | ||
| ; tablespoons for | ||
| ; garnish | ||
| Reserved raspberries | ||
| 2 | tablespoons | Chopped meringue |
| Mint sprigs | ||
Directions
TO GARNISH
Place the cream and icing sugar in a bowl and lightly whip.
Divide the summerfruit sauce equally between 4 individual sundae dishes, then add some rasberries, reserving 8 for decoration.
Layer with the chopped meringue, remaining raspberries and cream.
Decorate with the reserved raspberries, chopped meringue and mint sprigs.
Serve immediately.
Converted by MC_Buster.
NOTES : An ideal treat for the kidsSo simple that they could even help with the preparation.
Converted by MM_Buster v2.0l.