pavlova ice cream pudding

This pudding can be assembled in 5 minutes max, so zero stress.  I’ve never met anybody who didn’t think it was really amazing. It has that great combo of creamy and crunchy mixed with sweet from the meringues and ice cream and tart from the berries. It’s a visual and sensual feast. The recipe uses any vanilla ice cream, but I use Swedish Glace or the newly launched coconut ice cream from Coconut Collaborative which are delicious if you are going down the dairy free route. None of your guests would guess it’s dairy free and it’s perfect if you are following kosher.


Serves 4.

1 box of frozen berries (thawed) from the supermarket freezer
1 tub of vanilla ice cream
store-bought meringue nests (good quality) I like the chewy ones
toasted almond slivers


On a big plate, squish the meringues up and make a bed out of them.
Spoon on the berries saving some of the juice for dribbling over at the end.
Place scoops of ice cream on top of the meringue bed and berries.
Sprinkle with the toasted almonds then spoon over the berry juice.
Serve straight away otherwise the meringue will go soggy.

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