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27 November 2017

Gingerbread cream pavlova with peaches and toffee



Gingerbread pavlova


We have found everyone’s new favourite Christmas recipe, courtesy of Taste.com.au.

You’re welcome and enjoy!


2/3 cup (150g) caster sugar

500g Coles Pavlova

600ml Coles Gingerbread Cream

3 peaches, stoned, cut into wedges

Gingerbread men, to decorate (see notes)


1/2 cup (110g) caster sugar

4cm-piece ginger, thinly sliced


Step 1

To make the ginger syrup, combine sugar, ginger and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to high and bring to the boil. Boil gently, uncovered, for 5 mins or until syrup thickens slightly. Set aside to cool.

Step 2

Line a large baking tray with non-stick baking paper. Stir the sugar and 1/4 cup (60ml) water in a medium saucepan over low heat until the sugar dissolves, brushing down the side of the pan occasionally with a wet pastry brush. Bring to the boil. Cook, without stirring, for 5-7 mins or until golden (be careful not to burn the toffee). Set aside for 2 mins or until the bubbles subside and the toffee begins to thicken slightly. Use a spoon to carefully drizzle the toffee to form eight 8cm star shapes on the lined tray. Set aside to cool and set.

Step 3

Place pavlova on a serving plate. Spoon over the cream. Top with peaches, ginger syrup, toffee stars and gingerbread men.


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