When Summer arrives and those gorgeous berries start appearing in our farmshops, markets and roadside stalls, we always start planning the first Pavlova bake. The Pav recipe is held in such high esteem in our house that Stephanie Alexander's is the only one we'll use, forever marked with ribbon and stained with egg whites and sugar. You know how it goes, if it ain't broke....
But over the holidays, and as we near our national day to celebrate all things Aussie I thought 'Crikey I've got an idea'!!! Actually I've done nothing new except mix two of our favourite desserts together, Pavlova and Ice-cream. Not exactly groundbreaking but alchemy all the same. So here's how I made these gorgeous babies, and I can attest there was enough to put back in a tub for later when the kids aren't around, because these luscious ice lollies won't last, I promise!
250g frozen or fresh berries ( I used a mix of blackberries, Blueberries & Raspberries)
1/4 cup Castor Sugar
1 x 1 Litre of good Vanilla Ice cream
12 Meringues* (use store bought if pressed for time)
1. Start by popping the berries and sugar in a saucepan over a medium heat to dissolve the sugar, once dissolved bring to the boil for a few minutes and put aside to cool.
2. Scoop out the ice cream into an electric mixer and beat until soft.
3. Remove the passionfruit pulp and fold through the ice cream.
4. Crush meringue over the ice cream and fold through, but don't crush too small you want some crunchy bits in there!
5. Finally, assemble the ice blocks by popping two teaspoons of the cool berry mixture into the ice block moulds followed by the pavlova & passionfruit ice cream and place in the freezer. I found it was best to leave them overnight but they will be ready in about 3 hours. If you can wait that long!
You could easily make 12 ice blocks with this much, but I only made six so I could keep the rest for an easy dessert, scooped into glasses, swirls of berry sauce and extra crushed meringues on top!
* If you'd like to make your own meringues as I did, I always swear by Stephanie Alexander's Pavlova recipe which you'll find by clicking HERE. Instead of using the classic meringue recipe which is just egg whites and sugar, I find the pavlova recipe always guarantees that gorgeous chewy texture with her addition of vinegar and cornflour. After you turn down the oven from 180 to 150 degrees just bake for 45 mins.