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.
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
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