A variation of the Aussie dessert favourite incorporating native Wattleseed extract for a unique flavour.
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.
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 1¼ times the length.
Spread the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm.
Bake at 150°C 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.
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 Wattle cream evenly over the meringue to a thickness of around 1cm or ½ an inch.
Roll up the pavlova using the long edge of the towel; cut the ends on an angle (good cooks will selflessly taste-test the trimmings).
Before removing the towel completely, lift the pavlova onto a platter and roll the pavlova off the towel.
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.
Watttleseed Extract can be purchased online at:
Fruit Spice can be purchased online at:
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