Summer gelato pavlova

Whip up a light and summery dessert with this cheat’s summer gelato pavlova oozing with passionfruit and topped with crunchy meringue.







Passionfruit drizzle

  • 1 tbsp (16543) Garden Supreme Passionfruit Pulp
  • 1 tbsp icing sugar mixture, sifted
  • 1 tsp finely grated lime rind

To serve

  • (54100) Caterers’ Choice Single Serve Gluten Free Pavlova
  • (7398) Everest Mango Sorbet
  • (7397) Everest Lemon Sorbet
  • (192783) Everest Blood Orange Artisan Gelati
  • 1 kiwifruit, peeled, thinly sliced
  • 1 small mango, thinly sliced
  • 60g blueberries
  • Fresh mint sprigs


1. To make the passionfruit drizzle

Combine passionfruit pulp, icing sugar and rind in a small bowl.

2. To assemble the pavlovas

Roughly crush the individual pavlovas into serving glasses. Top with scoops of sorbet and decorate with seasonal fruit.

3. To serve

Drizzle pavlova with a little of the passionfruit pulp mixture, top with mint sprigs and extra crushed meringue. 

As seen in

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