Pavlova Rocky Road
This tropical pavlova rocky road is perfect for a summery treat or special occasion dessert! The passionfruit adds a tangy burst that balances the sweetness beautifully.
Ingredients
- 3 x 180g blocks of white chocolate
- 100 g dried mango pieces chopped
- 100 g macadamia nuts
- 100 g white marshmallows
- 50 g meringue kisses crushed lightly
- 1/2 cup freeze-dried strawberries
- 1 fresh passionfruit pulp for topping
Instructions
- Line a 20×20 cm baking tin with baking paper, leaving extra over the edges for easy removal.
- To melt the white chocolate, break it up and place it into a heatproof bowl and cover with cling wrap. Microwave at 30 second intervals, mix in between each interval to ensure it's all melted and smooth. Don't overheat it or it will burn the chocolate. Alternatively you can melt it over a double boiler.
- In a large bowl, gently mix the dried mango, macadamia nuts, marshmallows, crushed meringue kisses, and freeze-dried strawberries.
- Pour the melted white chocolate over the dry ingredients and fold gently to coat everything evenly.
- Spoon the mixture into the prepared tin, pressing down lightly with a spatula to ensure it sets firmly.
- Once it has set in the fridge, drizzle the passionfruit pulp evenly over the rocky road.
- Slice it up into your preferred size, and keep it refrigerated until you serve it.
Notes
Store in an airtight container in the fridge for up to 5 days.
