Raspberry and Blackberry Mini Pavlovas

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Serves: 4
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


  1. To make raspberry coulis, place 1 cup of raspberries and ΒΌ 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.
  2. Push mixture through a mesh strainer and discard seeds and skins. Stir in the lemon juice and adjust to taste.
  3. 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