Dress up a pavlova shell with scoops of decadent ice-cream, summer berries and yummy choc shards. This dish is a great send off to a light summer lunch.
Prep: 0:20 min
Serving: 12
INGREDIENTS
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500ml banana chocolate sundae ice-cream (see notes)
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500ml gooey chocolate brownie ice-cream
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500ml strawberry and double cream ice-cream
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300ml thickened cream
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600g prepared pavlova round
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250ml bottle strawberry dessert sauce
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125g fresh raspberries
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250g fresh strawberries, halved
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White chocolate curls, to serve
METHOD
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Step 1Line 2 large baking trays with baking paper. Scoop each ice-cream flavour and place scoops on trays. Freeze until ready to serve.
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Step 2Using an electric mixer, beat cream until firm peaks form.
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Step 3Place pavlova on a serving plate. Dollop with cream. Top with ice-cream scoops. Drizzle with sauce and top with raspberries, strawberries and white chocolate curls. Serve immediately.
Source: https://www.taste.com.au/recipes/ice-cream-pavlova/c3d74f30-23bb-4d02-81d8-74476db4028e
