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Pavlington
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Prep Time:
80 minutes
80 minutes
Cook Time:
95 minutes
95 minutes
Total Time:
175 minutes
175 minutes
Delicious hybrid dessert combining lamington and pavlova for a chewy center, made stable and perfect with cornflour and vinegar.
Ingredients:
- 6 egg whites
- 322.50 gm caster sugar
- 8.80 gm vanilla extract
- 5.00 gm cornflour
- Pinch of cream of tartar
- 1 tsp white vinegar
- 8.80 gm moist coconut flakes
- 300ml thickened cream, whipped
- 165.00 gm raspberry jam, warmed, strained
- Fresh raspberries, to decorate
- Extra moist coconut flakes, to decorate
- 1/2 x 180g block dark chocolate, chopped
- 189.38 gm thickened cream
Instructions:
- Preheat your oven to 200C (180C fan-forced) and grease a large baking tray. Draw a 20cm-diameter circle on a piece of baking paper and place it, marked-side down, on the tray.
- With an electric mixer, whip egg whites until soft peaks form. Slowly incorporate sugar, 1 tablespoon at a time, beating until each addition dissolves. Mix in vanilla, cornflour, cream of tartar, and vinegar until well combined for about 1 minute. Spoon mixture onto prepared tray using the marked circle as a guide. Sprinkle coconut evenly over the top.
- Place the pavlova in the preheated oven. Lower the oven temperature to 120C/100C fan-forced and bake for 1 1/2 hours or until the pavlova is just firm to the touch. Turn off the oven and let the pavlova cool with the oven door slightly open.
- Prepare the luxurious chocolate sauce by combining chocolate and cream in a microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes, pausing to stir with a metal spoon halfway through, until the mixture is smooth and blended. Allow it to cool before use.
- Transfer the pavlova to a beautiful serving plate. Spoon fluffy whipped cream generously on top. Drizzle with jam and adorn with fresh raspberries. Pour half of the luscious chocolate sauce over the creation and sprinkle a touch more coconut for an extra flourish. Serve promptly, with the rest of the irresistible chocolate sauce on the side.