Lamington pavlova

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?

20

1h

Note: + cooling & chilling time

1h 45m

Ingredients

  • 125g raspberries
  • 1/2 cup (110g) caster sugar
  • 1/2 lemon, juiced
  • 500g crème fraîche
  • 300ml Coles Thickened Cream
  • 1/4 cup (40g) icing sugar mixture
  • 1 tsp vanilla bean paste

COCONUT PAVLOVA

  • 6 Coles Australian Free Range Egg whites
  • 1 1/2 cups (330g) caster sugar
  • 3 tsp cornflour
  • 3/4 tsp white vinegar
  • 1 1/4 cups (60g) coconut flakes

CHOCOLATE SAUCE

  • 1/2 cup (110g) caster sugar
  • 300ml thickened cream
  • 150g dark chocolate, finely chopped
  • 150g milk chocolate, finely chopped

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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.