Ingredients
2 cups frozen raspberries
600ml thickened cream
2 tsp vanilla bean paste
500g Coles pavlova
250g punnet strawberries, sliced
Rose Persian fairy floss, to serve
Method
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Set aside 1 cup frozen raspberries and allow to thaw, then roughly mash with a fork.
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In the large bowl of an electric mixer, beat cream and vanilla until soft peaks form. Gently swirl mashed raspberries through (don’t overmix).
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In 6 x 375ml capacity glasses, layer cream, torn pavlova, remaining raspberries and strawberries. Repeat layering and top with fairy floss. Serve.
