Gingerbread cream pavlova with peaches and toffee

Ingredients
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)

Ginger Syrup
1/2 cup (110g) caster sugar
4cm-piece ginger, thinly sliced

Method
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.

Notes
Allow additional time for standing and cooling.
To make your own gingerbread men follow the recipe below:

Basic gingerbread
Makes 40
Prep 30 mins (+ 30 mins cooling and 30 mins chilling time)
Cooking 20 mins

150g butter, softened
1/2 cup (110g) brown sugar
1/2 cup (125ml) golden syrup
1 Coles Australian Free Range Egg
3 cups (450g) plain flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat oven to 180C. Line 2 baking trays with baking paper.

Recipe supplied by Coles. Find all the ingredients you need in store at Coles Garden City.