Recipes+
Ingredients
Method
1.Line 6 x 1-cup teacups with plastic food wrap, smoothing out creases.
2.Chop ice-cream coarsely; piece in a large bowl. Stand ice-cream at room temperature for 5 minutes to soften slightly. Add berries: stir briefly to combine.
3.Press ice-cream into the prepared cups; smooth tops. Cover with foil; freeze for 2 hours or until very firm.
4.Split sponges in half horizontally. Using a tea cup, cut 6 rounds from cake. Spread sponge rounds with jam.
5.Place sponge rounds on a large baking paper-lined baking tray. Turn ice-cream onto sponge rounds; remove and discard plastic food wrap. Freeze for 30 minutes.
6.Preheat oven to 220°C/200°C fan forced.
7.Prepare pavlova mixture according to packet directions using caster sugar. Spread and swirl meringue over ice-cream and sponge to cover.
8.Bake for 3-4 minutes or until tightly golden. Serve.
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