Friday 17 November 2017

Jam jar pavlova

Jam jar pavlova
Jam jar pavlova
Sharon and daughter Pearl

Sharon Hearne Smith

This recipe is from my new book, 'No Bake Baking', where it appears as a twist idea for my Black Forest Jam-Jar Gateaux recipe.

Jam jars make perfect carriers for picnic treats. Secure the lid on each jar and decorate with fabric and ribbons if you want to make them look really pretty. Devour straight from the jar or decant into a dessert bowl like Pearl and I chose to do on our picnic.

Serves 4

You will need

1 medium mango

4 meringue nests

125g raspberries

200ml cream

1 tbsp icing sugar, sifted

Seeds from 1 vanilla pod

Handful of blueberries

Petals from 1 edible cornflower


First, prepare the mango puree. Slice the cheeks off on each side of the stone. Cut each cheek in half lengthways and peel by running your knife under the flesh close to the skin. Remove the remaining thin strips of mango from each side of the stone and peel in the same way. Roughly chop all the flesh and blitz in a food processor or liquidiser until completely smooth. This will keep for 2-3 days, covered in the fridge.

Next, lightly whip the cream, icing sugar and vanilla seeds. Crumble the meringue into rough pieces and lightly crush the raspberries with a fork.

Now to assemble, simply pop the meringue, cream, mango puree and crushed raspberries into the jar in alternative layers until all is used up. Scatter the blueberries and cornflower petals on top. Secure the lids and store in the fridge. You can pop it into a dish at your picnic, if you like.

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