Pavlova Rocky Road

By The Lebanese Plate · 30 min

Ingredients

Instructions

1. Line a rectangular baking tin with baking paper, covering the edges.
2. Melt the white chocolate in a heatproof bowl over a double boiler, or in the microwave in 30-second bursts, stirring until smooth.
3. In a large bowl, combine the mini marshmallows, raspberry bullets, vanilla wafer cubes and crushed meringue nests.
4. Pour the melted chocolate over the mixture and fold gently until everything is evenly coated.
5. Spread the mixture evenly into the prepared tin.
6. Decorate the top with rose petals, meringue swirls and dried raspberry crumbs.
7. Refrigerate for 2–3 hours, until completely set.
8. Once firm, cut into bite-sized pieces.

Summarized from The Lebanese Plate's video. Watch it for the details.

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