Wattleseed Pavlova with a Fruit Coulis
Chef Vic Cherikoff of Dining Downunder
Adapted by StarChefs.com

Yield: 4 Servings

Wattleseed Pavlova with a Fruit Coulis by Chef Vic Cherikoff on Starchefs.comIngredients:

    Fruit Coulis:
  • ½ cup strawberry jam
  • juice of 1 lemon

  • 2 Tablespoons wattleseed extract
  • 10 ounces whipping cream
  • 7 egg whites
  • 1 ¼ cups castor sugar
  • 1 teaspoon lemon juice
  • 1 Tablespoon corn flour
  • ½ cup crumbed breakfast cereal or biscuit crumbs

For the Fruit Coulis:
Combine the strawberry jam and the lemon juice until well combined.

For the Pavlova:
Preheat oven to 300º F. Line a tray with parchment paper. In a medium-sized mixing bowl, add the wattleseed extract to the cream and whip until stiff peaks are formed; refrigerate. In a separate mixing bowl, whip the egg whites until soft peaks are formed and fold the sugar and lemon juice into the mixture. Spread this mixture over the parchment paper in a rectangular shape to a depth of approximately 1 inch. Bake for 10 to 15 minutes or until firm. Remove and slide off tray but keep the cake on the parchment paper. Sprinkle the top with cereal crumbs evenly coating the surface. Flip the cake over, seasoned side down, onto a clean towel and carefully remove the baking paper. Spread the wattleseed cream evenly over the cake to a thickness of ½ inch.

To Assemble and Serve:
Roll the pavlova using the long edge of the towel. Lift the pavlova in the towel to a plate and carefully roll the cake off the towel. Cut the ends on an angle and spoon fruit coulis around the cake.


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   Published: June 2006