So you said you'd bring a dessert to Christmas lunch, and now you've totally run out of time and energy.
No worries. Sweet, fruity, and shamelessly store-bought, these mini pavlovas are the kind of no-fuss, high-impact dessert we love — especially when you’ve got a spritz in one hand and a platter in the other.
You’ll need:
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A packet (or two) of mini pavlova shells
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A tub of dollop or whipped cream
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Fresh raspberries, strawberries, passionfruit, or whatever fruit’s looking good. Raspberries are great because you don't need to cut them up!
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Optional: mint leaves or edible flowers for that “I totally made these from scratch” finish
To assemble:
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Lay out the pavlova bases on your prettiest platter.
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Add a generous spoon of cream to each.
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Top with your chosen fruit – the more colour, the better.
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Garnish with mint or edible blooms, then pass around with a round of Ink Sloe Fizzes.
Fluffy, fruity and fast – they’re proof that you don’t need to bake to impress.
Bring the colour: Serve with an Ink & Elderflower Fizz or Ink Sloe Fizz for a table that’s bright, floral and full of flavour.
