Serves 6

Ingredients

• 1 punnet of raspberries
• 1 punnet of blackberries
• ¼ cup hazelnuts
• 300ml fresh cream
• ½ teaspoon of vanilla paste
• 2 tablespoons of icing sugar
• ¼ cup icing sugar
• 1 cup of thawed raspberries
• ¼ block of dark cooking chocolate

Method

1. To make the raspberry coulis place ¼ cup of icing and thawed raspberries in a blender and blend until it creates a puree. Strain through a fine mesh sieve to remove the seeds.
2. Add 2 tablespoons of icing sugar and vanilla paste to the cream and whip until it forms a stiff peak. Spread over base of pavlova. Drizzle to coulis over the cream and place the raspberries and blackberries over the centre of the pavlova.
3. Cut the hazelnuts roughly and melt dark chocolate on low in microwave in 30 second increments until melted. Sprinkle nuts evenly over the pavlova and drizzle the melted chocolate through a piping bag.