Recipe Ingredients

• 1 ready made Pavlova case (500g)
• 250ml SPAR fresh cream
• 15ml SPAR icing sugar
• 1ml vanilla essence
•  

Choose a selection of these fruits for the filling

• kiwi fruit (peel and slice or cube)
• strawberries (halve the larger ones and leave smaller ones whole)
• seedless grapes
• granadilla (cut in half and scoop out flesh)
• selected berries (use whole)
• mango (peeled, de-pipped and flesh cubed or sliced)
• bananas (dip slices in lemon juice to prevent browning)

Hints & Tips

• Whip the chilled cream using a pre- chilled bowl and beaters, to prevent curdling problems during the hot summer months.
• Gently pat the rinsed fruits dry with kitchen paper towel before slicing or arranging on the cream.
• The strawberries may be dipped up to the hull, in melted cooking chocolate, and used on the pavlova once the chocolate has completely set.
• Do not use Summer fruits such as watermelon and lychees on a pavlova.
• Fold a little lemon curd into the whipped cream for a tangy fresh filling.