Cooking Time: 15 minutes
Preparation Time: 15 minutes
- 250g raspberries
- 125g blackberries
- 1 packet store-bought mini pavlovas
- Thickened cream
- 1/4 cup sugar
- 1 tbsp lemon juice
- To make raspberry coulis, place 1 cup of raspberries and ¼ cup of sugar in a saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for about 15 minutes, stirring until it thickens.
- Push mixture through a mesh strainer and discard seeds and skins. Stir in the lemon juice and adjust to taste.
- To serve, spoon cream and coulis onto the mini pavlovas and top with raspberries and blackberries.
Recipe sourced from Fresh Aussie Raspberries and Blackberries. Click here for direct link to recipe