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 1¼ times the length. Read the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm. 3. 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. 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 ½ 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
