Pavlova gelato

Pavlova gelato

By
From
Gelato Messina
Photographer
Billy Law

Without question, this is one of the most popular flavours we have at Gelato Messina.

It looks amazing but it’s so simple to make; it combines a raspberry coulis, a passionfruit coulis and a smashed baked meringue, layered through a Fior di Latte gelato.

Ingredients

Quantity Ingredient
Passionfruit coulis
Raspberry coulis
Baked meringue
Fior di latte gelato

Method

  1. Assembly

    Once you have the fruit coulis and meringue ready, churn the gelato following the instructions for the Fior di latte gelato (put the gelato in the freezer for an hour to harden up before folding in the additions).
  2. Spoon a ladle of gelato into a shallow tray, then ladle over some of the raspberry coulis and then some of the passionfruit coulis, but try not to mix them too much. Sprinkle over some chunks of meringue and repeat the process again. Repeat as many times as you can, finishing with a layer of gelato. Freeze for 1 hour before serving.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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