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Pav in a Coupe - Fenton & Fenton

Pav in a Coupe

Impress everyone with these deconstructed individual pavlova’s. Toppings our endless, but we were inspired by Middle Eastern Flavours for this version. Vibrant, sweet and perfectly pretty served in our Kaleidoscopic Coupes.
Recipe by Amber Phillips
Serves 4

Bowl of whipped cream
1 tsp of vanilla bean paste
1 tsp orange blossom water
2 x homemade or store bought raspberry meringues smashed
1/2 red fleshed dragonfruit
Punnet of fresh raspberries
Punnet of fresh blackberries
Handful of Cherries
1/4 cup freeze dried raspberries
2 pieces of store bought baclava, crumbled
1 TBS dried rose petals
1 tsp freeze dried berry powder
1. Whip cream with vanilla bean & orange blossom water.
2. Add 3 TBS’s whipped cream mix per glass.
3. Top with crushed meringue, fruit, freeze dried berries, crumbled baclava and a sprinkling of dried rose petals.
4. Experiment with your fave toppings.