Raspberry, white chocolate pavlova, with passion fruit jus. Make the meringue, when cool, paint good quality melted white chocolate over meringue and cool. When chocolate is set, add a thin layer of creme angles, top with whipped double cream and fruit. Scoop out passion fruit, in a saucepan add to sugar, simmer and reduce. Strain out pips, when cool and slightly thickened, pour over meringue. Sprinkle with finely chopped, fresh Mint leaves. Divine!
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