• Description:

    This summer dessert uses a few tricks that allow you to whip up an impressive pavlova in almost no time. A meringue base topped with cream and juicy fruit pieces not only looks spectacular, but results in a taste explosion unlike any other. Your guests will love this exotic take on the traditional dessert.

  • Ingredients:

    250 ml cream
    45 ml castor sugar
    5 ml vanilla paste or powder

    6 small meringues
    1 can (410 g) Rhodes Peach Slices, drained*

    4 kiwi fruits, peeled and sliced
    115 g Rhodes Granadilla Pulp

  • Method:

    1. Combine the cream, sugar and vanilla and beat until thick.
    2. Arrange the meringues on a serving platter and top with the whipped cream.
    3. Arrange the Rhodes Peach Slices and kiwi fruit slices on top of the cream, drizzle with the Rhodes Granadilla Pulp and serve immediately.

      Tips and variations:

      *If in season, feel free to use fresh peaches instead of canned ones.

      Recipe supplied by Rhodes