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Passionfruit Pavlova Rocky Road

with Australian Gelatin
recipe-difficulty
Easy peasy
recipe-serves
12-15
ready-in
2.5-3hrs

Take your taste buds on a tropical adventure with our Pavlova Rocky Road, a playful twist on two Christmas classics. Soft, fluffy homemade marshmallows mingle with crunchy meringues, macadamias, scotch fingers, and dried mango, all bound together in luscious white chocolate.

A drizzle of passionfruit and a sprinkle of lime zest on top adds a tangy, festive brightness, making this indulgent treat perfect for Christmas, summer gatherings, or anytime you want dessert with a wow factor. Take a trip down the ‘Pavlova Rocky Road’, you won’t regret it!



Nutrition Information (per serve):
Protein: 3g
Carbohydrates: 32g
Fat: 14g

Treats + Desserts
Modern Wellness Cuisine
Pantry Items
View in metric

For the marshmallow:

  • Tapioca flour (to dust or a silicon tray)
  • 2 tbsp Australian Gelatin
  • 1/2 tsp sea salt
  • 1/2 cup water
  • 1/2 cup raw sugar or maple syrup
  • 1 tsp vanilla extract

For the Rocky Road: 

  • 16 oz white chocolate melts
  • 5 tbsp coconut oil, melted
  • 2.6oz dried mango, diced
  • 1.8oz mini meringues,roughly chopped/crushed
  • 8 shortbread cookies, roughly chopped/crushed
  • ½ cup macadamia nuts, toasted
  • Homemade marshmallows (from recipe above), 
  • 4 tbsp passionfruit pulp (fresh or canned) 
  • Lime zest (topping)

Make your marshmallow:

  1. Line a 8in x 8in pan with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with tapioca flour so that the marshmallow doesn’t stick to the bottom. If using a silicon tray, no lining is necessary, it will pop right out. 
  2. Place the Australian Gelatin and 1/4 cup of water in a large mixing bowl and mix together to bloom (rehydrate)
  3. Heat the sugar/maple, 1/4 cup water and salt in a small saucepan and bring to the boil. Let it boil for a couple of minutes at a soft boil stage. Remove from the heat. 
  4. Turn your mixer or beaters on low and slowly add the stream of syrup mixture & vanilla to the bloomed gelatin. 
  5. Adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes. 
  6. Pour mixture into the prepared container, and dust with tapioca flour on top - or into the silicon tray, no tapioca required.
  7. Refrigerate for 30 minutes or until set. Once set, remove from the container and cut into small squares. 

Make the rocky road:

  1. Line the 8in x 8in pan or container with baking paper again. Should have high sides or into a slightly larger tray.
  2. Melt the white chocolate and coconut oil together.
  3. Add all the remaining ingredients (except lime zest and passionfruit pulp) and mix gently together.
  4. Pop into the lined container and press down to get any air bubbles out.
  5. Top with passionfruit and lime and pop in the fridge for 2 hours to set
  6. Just wow at the deliciousness!