INGREDIENTS

• 2x 4 pack Dunnes Stores Raspberry Pavlovas

For the sweetened cream:

• 300ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla bean paste

For the macerated strawberries & raspberries:

• 100g strawberries, chopped
• 100g raspberries
• 1 tbsp caster sugar
• ½ tsp vanilla bean paste

To serve:

• Mini basil leaves

METHOD

1. Reserve the smallest strawberries you have to use for decoration - save roughly half of them - and with the rest, roughly chop and place into a bowl. Add half of the raspberries and then sprinkle over the caster sugar. Carefully mix in the vanilla bean paste and set aside for 20 minutes to macerate.
2. Meanwhile, whip the cream with the icing sugar and vanilla bean paste to very soft peaks - being careful not to over-whip it.
3. To assemble, divide the sweetened cream between the pavlova rounds then spoon over the macerated berries. Slice the reserved strawberries and use them to garnish the nests along with the reserved raspberries. Finally, decorate with mini basil leaves and serve with the macerating liquid for drizzling.