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Pavlova lamington cupcakes
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Prep Time:
45 minutes
Cook Time:
80 minutes
Total Time:
125 minutes
Indulgent Aussie treat - lamington truffles on a pavlova cupcake.
Ingredients:
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 4.40 gm vanilla extract
  • 8.00 gm brown sugar
  • 100g dark chocolate melts
  • 250ml (1 cup) thickened cream
  • 82.50 gm raspberry jam, warmed, sieved
  • 360g pkt jam lamingtons
  • 30.30 gm thickened cream
  • 155g (2 1/3 cups) shredded coconut
  • 375g pkt dark chocolate melts
Instructions:
  • Preheat your oven to 150C (130C fan forced) and prepare nine 150ml muffin pans by lining them with paper cases.
  • In a clean, dry bowl, use electric beaters to whip the egg white until it forms firm peaks. Gradually add the sugar, 1 tablespoon at a time, while beating continuously until the sugar dissolves and the mixture becomes thick and glossy. Mix in the cornflour, vinegar, and vanilla extract.
  • Distribute the meringue mixture evenly among the cases and bake for 10 minutes. Lower the oven temperature to 110C/90C fan forced and continue baking for 1 hour until the meringue is crispy and dry. Turn off the oven and let the meringues cool completely inside with the door slightly open.
  • Combine the lamingtons and cream in a food processor until well mixed. Shape level teaspoonfuls of the mixture into balls. Chill on a tray in the fridge for 20 minutes to set.
  • 1. Place coconut on a plate. 2. Microwave chocolate melts in a heatproof bowl on Medium, stirring every 30 seconds, for 2-3 minutes or until melted and smooth. 3. Dip truffles in the chocolate, coat, then roll in coconut. 4. Place on a tray and set aside for 10 minutes to set. 5. Reserve the remaining chocolate for later use.
  • To make the chocolate sauce, mix together brown sugar, chocolate melts, and 60ml (1⁄4 cup) of cream in a heatproof bowl. Microwave on Medium, stirring every minute, for 2-3 minutes until melted and smooth. Let it sit for 5 minutes to cool slightly.
  • Gently press the center of each pavlova cupcake, leaving a 2cm border. Whip the remaining cream until stiff peaks form, then spoon it into the pavlova centers. Add a touch of jam, then place a few truffles on top. If necessary, melt the leftover chocolate again. Using a piping bag, add a dab of chocolate underneath and between each truffle as you stack them. Let them set for 10 minutes. Finish by drizzling with chocolate sauce.

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