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

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.

Pavlova With Wattleseed

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