prep: 15mins
cook: 60mins


  • 125g fresh raspberries
  • 2 Tbsp caster sugar
  • 1 Tbsp water
  • 300mL Bulla Thickened Cream
  • 1 Tbsp icing sugar
  • 1/2 tsp vanilla extract
  • 200mL Bulla Dollop Cream
  • 1 x 500g pavlova
  • to serve
  • fresh strawberries, raspberries, cherries and mint, for decoration

Smashed Pavlova with Raspberry Coulis Cream


  1. Place raspberries in a small saucepan and smash with a fork. Add sugar and water and
  2. bring to a boil. Remove from heat and puree with a handheld blender. Chill until required.
  3. Combine Bulla Thickened Cream, icing sugar and vanilla in a mixing bowl. Using electric beaters, whip until firm peaks form. Cover and refrigerate until required.
  4. Spoon 2 teaspoons of the chilled raspberry coulis into the tub of Bulla Dollop Cream, mixing until swirls are visible.
  5. For serving, break pavlova into pieces and arrange on a large serving platter. Dollop with spoonfuls of the whipped cream, the raspberry cream and then drizzle with remaining raspberry coulis. Sprinkle with fresh berries, cherries and mint leaves.
  6. Tip: Add chopped pistachio nuts, almonds, passionfruit pulp or chocolate shavings for decoration if desired.