Meal Planner

SuperValu Kevin Dundon Pavlova Ice Cream


This dessert can be made well in advance and stored in the freezer. Alternatively, you can pour the mix into a serving bowl or individual dishes and serve straight from the freezer.

Preparation time: 15 minutes

Cooking time: 120 minutes


Serves: 4 people

  • 125 g Fresh Blueberries
  • 125 g Fresh Raspberries
    plus extra to serve
  • 2 tbsp Honey
  • 1 - Lemon
    the juice of half only
  • 10 - SuperValu Mini Meringue Shells
    plus extra to serve
  • 1 lb SuperValu Signature Tastes Vanilla Spice Ice Cream
    softened but not melted
  • 1 tsp Vanilla Extract


1. Line a cake tin with parchment paper and set aside.

2. Place the raspberries, blueberries, lemon juice, honey and vanilla in a large mixing bowl. Gently crush the berries using a spatula or masher. Crush the meringues, then add to the berries. Spoon in the softened gelato. Gently fold to combine, then pour into the prepared tin.

3. Cover with a sheet of parchment paper, then a sheet of cling film, and freeze for 2 hours, until firm.

4. When ready to serve, remove the tin from the freezer and turn it upside down on a serving plate. Tap the bottom until the frozen cake comes out, then peel off the parchment paper. Top with extra raspberries and meringues. Enjoy immediately!

Be the first to add a review.

Shopping List

99 View