Pavlova Rocky Road, gluten-free
Indulge in a tropical twist of a classic favourite with my version of Pavlova Rocky Road. It's the perfect combination of crunchy meringue, gooey marshmallow, and tropical tangy flavours of mango and passionfruit, all engulfed in sweet white chocolate.
Rocky Road is as simple as making a no-bake dessert can get. Melt the chocolate, add in all the extras, combine, and chill. It's ideal for an afternoon sweet treat, served as dessert, or an edible gift.
Watch How to Make It
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Pavlova Rocky Road
Prep Time: 10 minutes
Chilling: 1-2 hours
INGREDIENTS
560g white chocolate buttons for melting
100g (1/2 cup) pistachios, chopped
100g (1/2 cup) dried mango chopped
100g (2 cups) white marshmallows
90g (1/2 packet) gluten-free scotch finger biscuits, broken into bits50g (1 cup) meringue kisses, roughly chopped
1 passionfruit
INSTRUCTIONS
1. Prepare tray: Line a tray 25x15cm with baking paper allowing 2cm overhang on all sides.
2. Prepare the ingredients: Add the pistachios, dried mango, marshmallows, scotch finger biscuits, and meringue kisses into a large bowl. Mix until combined.
3. Melt the chocolate: Heat chocolate in a microwave bowl and melt, stirring at 30-second intervals until melted. Alternatively, place a small pot with a little water on the stovetop with a bowl that fits on top and place the chocolate into the bowl (make sure no water touches the chocolate). Gently simmer and stir continuously until the chocolate is melted.
4. Bring it together: Pour the chocolate over the marshmallow mixture and combine well. Spoon it into the tray, pressing down with a spatula. Drizzle on top, the passionfruit pulp. Refrigerate for 1 hour or until set.
5. Serve: Bring to room temperature for 10 minutes before cutting into 4cm squares. Serve and enjoy. Store in a container in the refrigerator.
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Recipe and Photography Margaret Pahos @CreateCookShare
