Berry and Stone Fruit Pavlova Jars

How to make Berry and Stone Fruit Pavlova Jars

Prep Time: 10 minutes        |        Serves: 8

Ingredients

• 1 punnet strawberries
• 1 punnet blueberries
• 1 punnet raspberries
• 1 yellow peach, sliced
• 1 plum, sliced
• 2 tbsp White Mill icing sugar
• 600ml Farmdale thickened cream
• 600ml Brooklea vanilla custard
• 500g Kringle and Co pavlova base

Method

1. Trim and cut the berries in half, along with the stone fruit. Place into 2 separate bowls. Add 1 tablespoon of icing sugar to each, then stir to combine.
2. In a large bowl, whip the cream with electric beaters until stiff peaks form.
3. Arrange 8 mason jars, with lids, on a tray.
4. Divide half the pavlova or meringues into the base of each jar. Top with a couple of tablespoons of custard and berry mix, then the remaining pavlova, then the stone fruit, cream and any leftover meringues. Seal with a lid and refrigerate before transporting to picnic in an esky with ice.