ETON MESS

This beloved dessert showcases a medley of our ginger & white chocolate mini pavlovas, luscious whipped cream, and seasonal berries. Each spoonful combines crisp meringue, delicious cream, and sweet fruit to create the perfect treat!

Ingredients:

• 4 Asian Food Republic ginger & white chocolate mini pavlovas

• 2 cups berries (we used strawberries and blueberries)

• 1 cup heavy cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

Method:

• Start by crushing the mini pavlovas into small bite-sized pieces by using your hands, or placing them in a ziplock bag and gently breaking them apart using a rolling pin

• In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form

• Add the berries to the whipped cream and gently fold them in

• Take half of the crushed pavlova pieces and fold them into the cream and strawberry mixture

• Divide the remaining crushed pavlovas into serving glasses or bowls

• Spoon the cream, berry, and pavlova mixture over the crushed pavlova in each glass, layering them to create a visually appealing dessert

• Garnish the top with additional berries and mint if desired