Festive Pavlova

Ingredients:
1 Cowell's Genuine Pavlova (any size)
Your favourite festive fruits
Whipped cream
Christmas decorations (e.g. snowman & tree as pictured)

Works well as a Christmas centrepiece that is both impressive and delicious.

Traditional Serving

Ingredients:
1 Cowell's Genuine Pavlova (any size)
300ml cream
1 or 2 cups of your favourite fruit - strawberries or kiwifruit are a popular choice

Remove the Cowell's Genuine Pavlova from the packaging and place on a plate. The paper can be left on (it will pull away from the pavlova as you serve it) or if you want to remove the paper, gently turn the pavlova upside down, remove the paper, return to upright and position on the plate. Then, whip up the fresh cream with a beater until soft peaks form. Spread the cream over the top of the pavlova and add fruit to the top. Use a clean, dry knife to cut the pavlova.

Mini Chocolate Delight

Ingredients:
1 packet of Cowell's Genuine Pavlova Six Packs
Thickened cream
Your favourite chocolate
Strawberries
Cocoa powder or icing sugar

Carefully cut the mini pavlovas in half with a warm dry knife. Melt the chocolate in a saucepan or in the microwave until soft. As chocolate is cooling (do not add when hot), add thickened cream, stir, and keep adding until desired thickness is achieved. Spread chocolate mix over the bottom half of the mini pavlova. Slice strawberries and place on top of the chocolate. Put top of mini back on and dust with cocoa powder or icing sugar.

Berry & Peach Pavlova

Ingredients:
1 Cowell's Genuine Pavlova (any size)
1 can of peach slices
1 punnet berries (or canned berries if out of season)
300ml cream, mint, berry topping

Cut individual slices from pavlova and place on dessert plates. Whip cream until soft peaks form. Drain canned peaches. Spread cream generously over the top of each slice. Garnish with peaches, berries and mint. Drizzle berry sauce over the slice.

Tropical Delight

Ingredients:
1 Large Cowell’s Genuine Pavlova 430g
300ml cream
Pawpaw (or any type of melon)
150g Passionfruit topping

Top the pavlova with whipped cream. Peel and seed half a pawpaw. Cut 4 crescent shapes. Cut the remaining pawpaw in to 2cm cubes. Just before serving, place the cubes on the pavlova and stand the four crescents on top. Drizzle the Passionfruit topping over the diced fruit. Serves 12.

Hazelnut & Ginger Pavlova

Ingredients:
1 Large 360g Cowell's Genuine Pavlova 
300ml cream
1/2 cup chopped crystallized ginger
1/2 cup chopped toasted hazelnuts
1/2 cup melted chocolate or chocolate topping

Top the pavlova with whipped cream. Sprinkle the ginger and hazelnuts over the top. Drizzle with melted chocolate. Serves 12. 

Ice Cream & Baileys

Ingredients:
1 Cowell's Genuine Pavlova (any size)
3-6 scoops vanilla ice cream
3-6 scoops choc chip ice cream
1/2 cup sliced pistachio nuts or pecans
1/2 cup chocolate covered raisins
1/2 cup chilled Baileys Original Irish Cream

Place the pavlova on a serving plate and top with the scoops of ice cream. Garnish with the nuts and raisins. Cover and place in the freezer until ready to serve. Pour the Baileys over the top just prior to serving.

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