Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease 2 large baking trays. Draw two 20cm circles on two separate sheets of baking paper (four circles in total) and line each tray, with the unmarked side facing up.
• 2.
  For the macadamia meringue, place the macadamias and cornflour in a food processor and pulse until finely ground. Add the desiccated coconut, wattleseed, cocoa and a pinch of fine salt and pulse until finely ground and combined. Do not over-process the macadamia mixture, as it will turn to paste due to the oil in the nuts.
• 3.
  In a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar on high speed until soft peaks. Gradually add caster sugar until combined and sugar has completely dissolved. Fold in macadamia mixture in two batches.
• 4.
  Divide the meringue mixture into four and spread each portion evenly over a drawn circle on the prepared trays.
• 5.
  Reduce the oven temperature to 140°C/120°C fan-forced. Bake meringues for 1 hour, turn off oven and cool in oven for 2 hours, then cool in oven with door ajar overnight until dry.
• 6.
  Meanwhile, melt the chocolate in a small microwave-safe bowl in the microwave in 10-second bursts, stirring between each. Add the macadamias and toss to coat. Transfer to a plate lined with baking paper and chill until set.
• 7.
  For the mascarpone cream, place all ingredients in a stand mixer fitted with the whisk attachment and whisk until stiff peaks. Chill until ready to use (see recipe note).
• 8.
  To assemble, reserve 2½ cups of the mascarpone cream. Divide the remaining cream into three portions. Place the first meringue circle on a serving platter and spread one portion of cream evenly on top. Repeat with remaining meringue and cream, finishing with meringue.
• 9.
  Roughly chop the chocolate-coated macadamias. Spread the reserved cream over pavlova top. Scatter with chocolate-coated macadamias and toasted coconut. Sprinkle with cocoa to serve.