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Tropical pavlova pops

  • 0:10 Prep
  • 0:15 Cook
  • Makes 16


  • 180ml (3/4 cup) fresh passionfruit pulp
  • 50g (1/4 cup) white sugar
  • 1L Weiss Mango sorbet, slightly softened
  • 2L Blue Ribbon Vanilla Ice-cream, slightly softened
  • 40g meringues, crushed
  • Meringues, crushed, extra, to serve


  • 1
    Combine the passionfruit pulp and sugar in a small saucepan. Place over medium-low heat and cook, stirring, until the sugar has dissolved. Reduce the heat to low and simmer, stirring occasionally, for 8-10 minutes or until thickened. Set aside to cool.
  • 2
    Lightly grease a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Place the softened sorbet in the prepared pan. Use an offset spatula to smooth the surface. Place in the freezer for 1 hour to firm.
  • 3
    Spoon the softened ice-cream over the sorbet and smooth the surface. Make a few deep swirls into the ice-cream to create cavities. Spoon the cold passionfruit syrup over and lightly swirl into the ice-cream. Roughly smooth the surface. Scatter over the crushed meringue. Place in the freezer for 45 minutes to firm slightly.
  • 4
    Use a sharp knife to lightly score the top into sixteen 5cm squares. Insert a wooden ice-block stick into the centre of each square. Place in the freezer for 8 hours or overnight until set. Run a flat-bladed knife around the edge of the pan to loosen. Using the paper, carefully remove from the pan.
  • 5
    Use a sharp knife to cut into 16 squares. Serve pavlova pops topped with the extra crushed meringue.

Source: taste.com.au


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