Chocolate

Quandong and strawberry gum pavlova with chocolate wattleseed cream

Name: Quandong and strawberry gum pavlova with chocolate wattleseed cream recipe
Yield: 8
Ingredients: 6 egg whites, at room temperature; 330g caster sugar; 20.00 ml white vinegar; 40.00 ml cornflour; 1/2 tsp finely ground strawberry gum; 125g quandong (if available) or blueberries; 20.00 ml freeze-dried quandong powder; 600ml thickened cream; 40.00 ml pure icing sugar, sifted; 1 tsp ground wattleseed; 1 tsp vanilla extract; 100g dark chocolate, finely grated

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P45 Quandong and strawberry gum pavlova with chocolate wattleseed cream

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by Nornie Bero

Dec 01, 2022

Nornie Bero takes the classic pavlova and makes it even more Australian, with native ingredients that bring unique flavours.

6 egg whites, at room temperature
1 1/2 cups (330g) caster sugar
1 tbs white vinegar
2 tbs cornflour
1/2 tsp finely ground strawberry gum
125g quandong (if available) or blueberries
1 tbs freeze-dried quandong powder

Wattleseed chocolate cream

600ml thickened cream
2 tbs pure icing sugar, sifted
1 tsp ground wattleseed
1 tsp vanilla extract
100g dark chocolate, finely grated

Method

1.

Preheat the oven to 150°C. Using a stand mixer fitted with the whisk attachment, whisk egg whites for 5-6 minutes until stiff peaks. Add caster sugar, 1 tbs at a time, counting 7 seconds between each tbs until all sugar has been added. Stop whisking and scrape down sides of bowl to ensure all sugar is combined. Rub a bit of mixture between fingertips. It should be smooth and not grainy. Keep whisking if it is grainy. Once sugar is fully dissolved, add vinegar, cornflour and strawberry gum. Mix for 2 minutes on high.
2.

Line a large baking tray with baking paper. Secure paper to tray by using a little meringue mix under each corner. (This stops the paper from flying up and sticking to your meringue while cooking.) Place meringue mix on tray, to form a 20cm base, heaping layers of meringue on top of each other to create a high mound.
3.

Turn oven down to 100°C. Cook meringue for 1 1/2 hours. After meringue is cooked, leave in oven with the door ajar to cool completely.
4.

While meringue cools, whip cream and icing sugar in a stand mixer fitted with the whisk attachment to almost stiff peaks. Add wattleseed, vanilla, most of the grated chocolate (reserving a little for sprinkling) and extra sugar to taste. Do not overmix or cream will split. Chill cream in the fridge until needed.
5.

To assemble, place meringue on a plate, top with cream and fresh fruit. Finish with quandong powder and remaining chocolate.