Creamy Tiramisu Easter Pavlova Wreath
5mins Prep
30mins Cook
By Barker's
Ingredients
- 600 ml thickened cream
- 200 ml double cream
- 120 ml Barker’s Creamy Tiramisu Dessert Sauce
- 17 Mini Meringues
- Assorted chocolate eggs, to decorate
- 2 Nestle Kit Kat, halved diagonally
Method
- Use electric beaters to beat the thickened cream and double cream in a bowl until soft peaks form. Add the Creamy Tiramisu Dessert Sauce and beat until firm peaks form. Transfer the cream mixture to a large piping bag fitted with a 1.5cm fluted nozzle.
- Arrange the pavlovas in a wreath shape on a large round platter.
- Pipe a peak of the cream mixture into each pavlova, then pipe the remaining mixture into any gaps between the nests until they are completely covered.
- Top with the assorted chocolate eggs and Kit Kat. Drizzle over the Creamy Tiramisu Dessert Sauce. Serve immediately.
