Individual raspberry pavlovas in Kilner jars – made with our scrumptious Raspberry Ripple Pavlova ice cream.
Serves around 6.
1x 1 litre tub of Marshfield’s Raspberry Ripple with Pavlova ice cream
A punnet (approx. 300g) of fresh or frozen raspberries
250g caster sugar
Approx. 100g meringues, crushed
Over a low heat, soften the raspberries and sugar.
Soften the ice cream for a few minutes then decant into a bowl and mix in the crushed meringues.
Divide the raspberry mix between the jars.
Then add the ice cream & meringue mix, leaving a small gap at the top of each jar.
Place the jars on a tray and put in the freezer for a couple of hours.
Remove from freezer approx. 10 minutes before serving.
Recipe created by Flo Hawking and Isabelle Sully