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Meringue pavlova, wattleseed cream, exotic fruit, sugar bark

11 September 2006

Ingredients

(serves four)

For the pavlova 7 egg whites
Juice of ½ lemon
320g sugar

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
4 raspberries
1 mango
2 finger bananas - cut in half
100ml crème anglaise

Method

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.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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