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Adriano Zumbo's Pavlington
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Prep Time:
240 minutes
Cook Time:
50 minutes
Total Time:
290 minutes
"Pavlington: A fusion of Aussie classics for a delicious Australia Day treat!" - Adriano Zumbo
Ingredients:
  • 375g small strawberries
  • 180g blueberries
  • 12-15 passionfruit
  • 200g (about 4) eggs
  • 21.00 gm lemon juice
  • 10.00 gm cornflour
  • 210g caster sugar
  • 450g unsalted butter, chopped
  • 500g pkt frozen raspberries, thawed
  • 40.00 gm caster sugar
  • 5 tsp citrus pectin (see note)
  • 10.60 gm lemon juice
  • 150g (about 4) egg whites
  • 150g caster sugar
  • 150g (1 cup) pure icing sugar, sifted
  • 15.00 gm cornflour
  • 1 tsp white vinegar
  • 325g (about 9) egg whites
  • 205g caster sugar
  • 180g (about 8) egg yolks
  • 2 tsp vanilla bean paste
  • 9.45 gm liquid glucose
  • 115g plain flour, sifted
  • 115g cornflour, sifted
  • 200g ctn creme fraiche
  • 1 tsp finely grated lemon zest
  • 250ml (1 cup) pouring cream
  • 150ml water
  • 270g caster sugar
  • 75g liquid glucose
  • 250ml (1 cup) pouring cream (35% fat)
  • 150g Cocoa, sifted
  • 18g (4-5) gelatine leaves
  • 90.00 gm cold water
  • 355g (3 cups) dessicated coconut
Instructions:
  • Prepare the passion fruit curd: Scoop out the pulp of each passion fruit into a sieve set over a jug. Extract about 160ml of juice by pressing with the back of a spoon, discarding the seeds. Combine the passion fruit juice, eggs, lemon juice, and cornflour in a saucepan. Heat gently over medium heat. Add the sugar and stir continuously until the mixture thickens and boils. Transfer to a bowl, cool to 50°C, then blend in the butter until smooth. Cover the surface with plastic wrap and allow it to set.
  • Create raspberry gel: Blend raspberries until smooth. Strain puree through a sieve, pressing with a spoon to extract 375g juice. Discard seeds. Heat puree in a saucepan to 60°C. Stir in sugar and pectin, bring to a boil. Add lemon juice, stir, then cool and refrigerate until set.
  • Preheat the oven to 140°C/120°C fan forced. Draw eight 10cm squares on 3 sheets of baking paper and place them on baking trays. In a clean dry bowl, whisk egg whites and caster sugar with electric beaters until firm peaks form, about 5 minutes. Gently fold in icing sugar, cornflour, and vinegar. Spoon mixture onto the squares and spread evenly to about 1.5cm thick using a flat-bladed knife. Bake for 15 minutes until the meringues form a crust but the center is still soft.
  • Prepare the sponge: Preheat the oven to 200°C/180°C fan forced and line three 27 x 42cm shallow baking trays with baking paper. Using electric beaters, whisk egg whites and caster sugar in a bowl until firm peaks form. Add egg yolks, vanilla, and glucose, and whisk briefly. Gently fold in the combined flours using a spatula. Spread the sponge mixture evenly across the trays. Bake for 8-10 minutes until golden and cooked. Allow to cool completely on the trays.
  • Prepare the chantilly: Whip together crème fraîche, lemon zest, and lemon juice using electric beaters until blended. Slowly add cream while continuing to whip until stiff peaks form.
  • Prepare four 12cm square cake pans by lining them with lightly greased baking paper strips that overlap on the base and extend up the sides.
  • Cut eight 12cm squares from the sponge. Place one square in each pan as the base. Cut the remaining sponge into rectangles and line the sides of the pans seamlessly. Gently loosen the raspberry gel by mixing it. Thinly spread half of the raspberry gel over the sponge bases.
  • Transfer half of the chantilly cream into a piping bag with a plain nozzle. Pipe a thin layer of chantilly cream over the raspberry gel, making it easier to cover without disturbing the layers. Gently smooth the cream with a palette knife.
  • Trim the meringue to fit if needed and place on top. Spread half of the curd over the meringue, then add a layer of strawberries and blueberries. Add the remaining curd, followed by the remaining meringue, and raspberry gel. Pipe chantilly cream over the top, smooth it out, and seal with the remaining sponge squares. Chill in the fridge for 2 hours, then freeze for 1 hour before coating.
  • For the coating: Combine water, sugar, glucose, cream, and cocoa in a saucepan over medium heat. Stir constantly for 5-8 minutes to prevent sticking. Heat until it reaches 103°C, then take off the heat and let it cool to 50°C.
  • Dice the gelatine leaves and let them soak in a bowl of cold water.
  • Once the chocolate mixture hits 50°C, blend in the gelatin and any soaking liquid until fully dissolved, then shift to a heatproof bowl.
  • Melt chocolate mixture gently over a pot of simmering water until it reaches 35°C. Spread coconut in a shallow dish.
  • Gently take 1 pavlington out of the pan, discard the paper, and transfer it to a wire rack set over a baking tray. Cover the pavlington with chocolate, spreading it evenly with a spatula. Sprinkle coconut over the top until fully covered. Chill in the fridge for 15 minutes to set. Repeat the process with the remaining pavlingtons, using any leftover chocolate from the tray and coating them in coconut.

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