WattleSeed Pavlova

 

Prep time 30 minutes

4 egg whites
1 teaspoon vinegar
1 teaspoon corn flour
100g fine sugar
300 ml Wattle cream
1 cup toasted muesli
2 teaspoons ground Aniseed myrtle
100g Spreadable Rosella fruit
1 tablespoon lemon juice

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. 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 150șC until
just beginning to brown. Allow to cool. Meanwhile, 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 teatowel 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. Spread the wattle cream and using the
towel, roll up the pavlova lengthwise. 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.

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