Serves 8-10 | Easy | Ready in 10 minutes

Skip the stress of a dessert from scratch this year and opt for store-bought pavlova topped with a pillowy passionfruit cream and lots of ripe, tropical sliced fruit that’s ready to serve in minutes.

Equipment required

Electric beater or stand mixer

½ papaya

2 mangoes

6 passionfruits

¼ bunch mint

¼ cup (40g) icing sugar

600ml cream

1 x store-bought pavlova base

Step 1: Prepare Fruit

Remove skin and seeds from papaya and cut into wedges. Peel mangoes and cut into wedges. Halve passionfruits and scoop out pulp. Pick mint leaves from their stems.

Step 2: Whip Cream

Sift icing sugar into a bowl. Using an electric beater or a stand mixer, whisk cream and icing sugar together until soft peaks form. Fold through ½ the passionfruit pulp.

Step 3: Assemble Pavlova

Place pavlova on a serving plate and spread with cream. Top with papaya and mango and drizzle over remaining passionfruit pulp. Top with mint leaves and serve immediately.