Ingredients (serves 4)
75g icing sugar
2 passionfruit, plus extra to serve
125ml fresh cream
280g thick Greek yoghurt
1 tsp vanilla sugar
6 x 10g pavlova nests, broken into 2cm chunks
2 bananas, sliced
Method
In a large bowl, whip cream to soft peaks with a whisk or electric beaters. Fold in yoghurt, vanilla and sugar. Fold meringue into yoghurt mixture, then stir in the banana and passionfruit pulp. Spoon into glasses, top with the extra fresh passionfruit pulp.
You can put layer of coco pops between.
No comments:
Post a Comment