For the pavlova 7 egg whites
Juice of ½ lemon
For the crust 100g sugar
½ tsp ground cinnamon
40g ground roasted macadamia nuts
For the filling 300ml wattleseed cream
For garnish 24 strawberries
1 kiwi fruit
2 finger bananas - cut in half
100ml crème anglaise
Whip the egg white with the lemon juice and sugar until stiff. Line a baking tray with parchment paper, grease and coat with cornflour. Spread meringue mix on parchment and sprinkle with the crust. Bake at 130°C for 20 minutes. Turn on to a tea towel to cool. Spread the cream filling and roll up.
Garnish with sliced and diced fruit, a sugar wafer and the crème anglaise.