Prep
5 min
Total
7 min
Serves
6
INGREDIENTS
- 6 pavlova nests
- 1 jar lemon curd
- 1 (airplane) bottle ice wine
- 1 cup pistachios
- 1 bunch mint torn
METHOD
Gently whisk the ice wine with lemon curd in a bowl. Toast the pistachios. Divide evenly on pavlova nests top with pistachios and mint.
