Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Meringue pavlova, wattleseed cream, exotic fruit, sugar bark

11 September 2006
Meringue pavlova, wattleseed cream, exotic fruit, sugar bark

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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