Try this amazing Iced VoVo Pavlova for your next event. Colourful, light and delicious, this Aussie favourite won’t last long.

Servings: 10 | Cooking time: 1 hr 15 min | Prep time: 25 mins

Ingredients

6 eggs, separated
1 ½ (330g) cup caster sugar
2 tsp corn flour
1 ¼ tsp white vinegar
1 packet Arnott’s Iced VoVo
½ tsp pink food colouring
600ml thickened cream
250g Raspberries
2 tbsp caster sugar

Method:

Step 1. Preheat oven to 120ᵒC. Line 1 oven tray with baking paper. Place egg whites in a large, dry bowl and beat with an electric mixer until soft peaks form.

Step 2. Add caster sugar 1 spoonful at a time, beating between each addition. Beat for 10 minutes or until sugar is dissolved and mixture is smooth and glossy. Add corn flour and vinegar, stir well to combine.

Step 3. Add 8 Chopped Iced VoVo’s (keep remaining 8 to decorate) and pink food colouring to egg white mixture, use a metal spoon to fold until just combined.

Step 4. Bake for 1 ½ hours or until shell is pale and crisp. Turn off oven and leave pavlova to cool with the oven door ajar.

Step 5. Meanwhile whip cream and set aside.

Step 6. In a medium saucepan, combine raspberries and sugar. Stir to combine and bring to the boil. Reduce heat and simmer for 5 mins or until berries are soft. Remove from heat and set aside to cool. Pass raspberry mixture through a sieve to strain.

Step 7. To serve, top pavlova with whipped cream, remaing Iced VoVo’s and coulis. Serve with extra raspberries and mint leaves.

Recipe thanks to Chef Ness and Arnott’s.