How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pavlova With Wattleseed?

You need 10 ingredients. The key ingredients include: 7 egg whites, 5 g lemon juice, 15 g cornflour, 300 g caster sugar, and more.

Is Pavlova With Wattleseed suitable as general?

Yes, Pavlova With Wattleseed falls under the General category and is a great choice for this type of meal.

How do I store leftover Pavlova With Wattleseed?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pavlova With Wattleseed Recipe

Name: Pavlova With Wattleseed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 egg whites; 5 g lemon juice; 15 g cornflour; 300 g caster sugar; 300 ml whipped cream; 30 g wattleseed extract; 120 g cereal or 120 g plain sweet biscuit crumbs; strawberry jam; 1 lemon, juice of; 1 pinch mixed spice

Pavlova With Wattleseed

Eats Now Editorial Team · 821 kcal · General

1
Add the Wattleseed extract to the cream and whip this to stiff peaks; this can and is best done the day before to allow the full flavour to develop; taste and add more extract if you want a stronger flavour.
2
In another bowl whip the egg whites to soft peaks; add the sugar and lemon juice slowly until stiff peaks form. Line a baking tray with baking paper to cover an area the width of the baking paper and 11/4 times the length. Read the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm.
3
Bake at 150u00b0C for 10 to 15 minutes or until firm and nearly touch dry but not browned; it should look like soft meringue at this stage. Remove from the oven and slide it off the tray to stop it cooking on; sprinkle the top with the crumbed breakfast cereal evenly coating the surface.
4
Flip the meringue over, seasoned side down, onto a clean tea towel and remove the baking paper carefully; if it sticks, place a wet towel which has been heated in a microwave (or soaked with really hot water) on to the baking paper for 30 seconds; try peeling the paper away again and it should come away cleanly. Spread the wattleseed cream evenly over the meringue to a thickness of around 1cm or 1/2 an inch. Roll up the pavlova using the long edge of the towel; cut the ends on an angle. Before removing the towel completely, lift the pavlova onto a platter and roll the pavlova off the towel.
5
Serve with a sour fruit coulis, for example, a berry jam mixed with enough lemon juice to taste tart and to pour like a thick sauce. I'd add a pinch of fruit spice to this sauce as well to enhance the fruitiness.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

Pavlova With Wattleseed

Tips for the best results

Variations & substitutions

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