We’ve got the perfect impressive dessert for this festive season. It’s the combination of two Aussie classics: lamington and pavlova. What more could you want?
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Method
Step 1
Preheat oven to 120°C. Grease a baking tray and line with baking paper. Draw a 23cm circle on the paper and turn over.
Step 2
To make the coconut pavlova, use an electric mixer to beat egg whites and a pinch of salt in a clean, dry bowl until soft peaks form. Add the sugar, 1 tbs at a time, beating after each addition until sugar dissolves and the mixture is thick and glossy. Add the cornflour and vinegar and beat until just combined. Add the coconut and use a metal spoon to gently fold through. Spoon onto the lined tray, using the circle as a guide to shape into a disc.
Step 3
Reduce oven to 100°C. Bake for 11/2 hours or until dry to the touch. Turn oven off. Leave pavlova in oven, with the door ajar, to cool completely.
Step 4
Meanwhile, to make the chocolate sauce, combine the sugar and 1/4 cup (60ml) water in a medium saucepan over medium-high heat. Cook, stirring, for 3-4 mins or until sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, without stirring, for 3-4 mins or until mixture is dark caramel in colour. Remove from heat. Carefully add cream and ¼ cup (60ml) water and stir to combine. Add the combined chocolate. Place over low heat and cook, stirring constantly, for 2-3 mins or until mixture is smooth and combined. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.
Step 5
Combine the raspberries, sugar and lemon juice in a small saucepan. Cook, stirring, over medium-high heat until sugar dissolves. Bring to the boil. Cook, stirring occasionally, for 4-5 mins or until mixture thickens slightly. Transfer to a heatproof bowl. Place in fridge to chill.
Step 6
Use an electric mixer to whisk the crème fraîche, cream, icing sugar and vanilla in a bowl until soft peaks form. Fold in 1/2 cup chocolate sauce to gently marble. Place coconut pavlova on a serving plate. Spoon the crème fraîche mixture over pavlova. Drizzle with raspberry mixture. Serve with remaining chocolate sauce.
SERVE WITH:raspberries, milk chocolate curls and coconut flakes
We’ve got the perfect impressive dessert for this festive season. It’s the combination of two Aussie classics: lamington and pavlova. What more could you want?
Method
Step 1
Preheat oven to 120°C. Grease a baking tray and line with baking paper. Draw a 23cm circle on the paper and turn over.
Step 2
To make the coconut pavlova, use an electric mixer to beat egg whites and a pinch of salt in a clean, dry bowl until soft peaks form. Add the sugar, 1 tbs at a time, beating after each addition until sugar dissolves and the mixture is thick and glossy. Add the cornflour and vinegar and beat until just combined. Add the coconut and use a metal spoon to gently fold through. Spoon onto the lined tray, using the circle as a guide to shape into a disc.
Step 3
Reduce oven to 100°C. Bake for 11/2 hours or until dry to the touch. Turn oven off. Leave pavlova in oven, with the door ajar, to cool completely.
Step 4
Meanwhile, to make the chocolate sauce, combine the sugar and 1/4 cup (60ml) water in a medium saucepan over medium-high heat. Cook, stirring, for 3-4 mins or until sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, without stirring, for 3-4 mins or until mixture is dark caramel in colour. Remove from heat. Carefully add cream and ¼ cup (60ml) water and stir to combine. Add the combined chocolate. Place over low heat and cook, stirring constantly, for 2-3 mins or until mixture is smooth and combined. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.
Step 5
Combine the raspberries, sugar and lemon juice in a small saucepan. Cook, stirring, over medium-high heat until sugar dissolves. Bring to the boil. Cook, stirring occasionally, for 4-5 mins or until mixture thickens slightly. Transfer to a heatproof bowl. Place in fridge to chill.
Step 6
Use an electric mixer to whisk the crème fraîche, cream, icing sugar and vanilla in a bowl until soft peaks form. Fold in 1/2 cup chocolate sauce to gently marble. Place coconut pavlova on a serving plate. Spoon the crème fraîche mixture over pavlova. Drizzle with raspberry mixture. Serve with remaining chocolate sauce.
SERVE WITH:raspberries, milk chocolate curls and coconut flakes
