Raspberry and Blueberry Pavlova Ice Cream
This dessert can be made well in advance and stored in the freezer. Alternatively, you can pour the mix into a serving bowl or individual dishes and serve straight from the freezer.
4 people
120 minutes
15 minutes
Ingredients
- 125 g Fresh Blueberries
- 125 g Fresh Raspberries plus extra to serve
- 2 tbsp Honey
- 1 - Lemon the juice of half only
- 10 - SuperValu Mini Meringue Shells plus extra to serve
- 1 lb SuperValu Signature Tastes Vanilla Spice Ice Cream softened but not melted
- 1 tsp Vanilla Extract
Method
1. Line a cake tin with parchment paper and set aside.
2. Place the raspberries, blueberries, lemon juice, honey and vanilla in a large mixing bowl. Gently crush the berries using a spatula or masher. Crush the meringues, then add to the berries. Spoon in the softened gelato. Gently fold to combine, then pour into the prepared tin.
3. Cover with a sheet of parchment paper, then a sheet of cling film, and freeze for 2 hours, until firm.
4. When ready to serve, remove the tin from the freezer and turn it upside down on a serving plate. Tap the bottom until the frozen cake comes out, then peel off the parchment paper. Top with extra raspberries and meringues. Enjoy immediately!
