We have an advertising relationship with some of the stores we link to on this site. Your prices are not affected!

Printer-friendly versionPrinter-friendly version

Name of Event

Australia Day

Cuisine From

Australia

Description

Traditional meringue sweet flavored with Australian native/bush ingredients

Summary

Yield 6-8
Preparation time 40-45 minutes + leaving meringue to cool 1-2 hours
Cooking time 1 1/2 hours
Main Ingredient meringue

Ingredients

For the Pavlova

  • 4 egg whites 
  • 1 tap white vinegar 
  • 1 tsp corn flour 
  • 100g sugar (castor/confectioners)
  • 300 ml wattle seed cream (see recipe) 
  • 1 cup toasted muesli 
  • 2 tsp ground aniseed myrtle *
  • 100 grams spreadable rosella fruit *
  • 1 tbs lemon juice 

For the Wattle Seed Cream

  • 300ml thickened cream, whipped to firmness 
  • 1 tablespoon wattle seed *
  • 50ml water

* See our online guide to Australian bush/native food shops  We recommend Cherikoff who ship internationally!

Instructions

Making the Pavlova

  1. Whip the egg whites to soft peaks. While still beating, add the vinegar, corn flour and slowly follow with the sugar. Stop once the stiff peak stage is reached and take care not to over-whip.
  2. Spread baking paper on an oven tray and lightly coat with oil spray. Spread out the pavlova mix to a thickness of 1.5cm and square off the edges. Bake at 150ºC until just beginning to brown. About 1 1/2 hours
  3.  Turn off oven  and allow to cool.
  4. Once cooled blend or process the muesli and aniseed myrtle to a medium fine crumb. Sprinkle this topping over the pavlova and holding the baking paper by the edges flip the pavlova onto a clean tea towel and peel back the baking paper. If the paper sticks place a hot wet towel onto the paper for a few minutes and the paper will come away easily.
  5. Spread the wattle cream and using the towel, roll up the pavlova lengthwise.
  6. Transfer to a platter, trim the ends obliquely and serve 4 to 5cm slices with a wild rosella coulis made from spreadable rosella fruit diluted with lemon juice and water. 

Making the Wattle Seed Cream

  1. Boil the wattle and water in a microwave, watching to stop the mixture from boiling over.(This can be kept chilled for up to four days.)
  2. Cool slightly and fold into the whipped cream. 

Note:The cream enhances the coffee, chocolate and hazelnut taste of wattle and is best unsweetened since sugar tends to over-power the flavor of wattle. The  wattle seed cream garnish is usually sufficiently sweet. An important use of unsweetened wattle seed cream is to thicken and flavor the savory sauce.

This recipe has been provided with the kind permission of Australian Bush Foods. Please visit the site if you want to find out about Australian native/bush foods...a truly great resource!

For Australian native products including wattleseed we recommend Cherikoff