Australian Wattleseed Pavlova

Ingredients

7 egg whites

1 teaspoon lemon juice

1 tablespoon corn flour

1 cup castor sugar

300 milliliters whipped cream

2 tablespoons Wattleseed extract*

1/2 cup crumbed Dick Smith Foods’ Bushfood Breakfast cereal or biscu

strawberry jam

1 juice of lemon

1/4 teaspoon Fruit Spice*

(* Can be found at: www.dining-downunder.com/shop)

Preparation

Add the Wattleseed extract to the cream and whip this to stiff peaks; this can and is best done the day before to allow the full flavour to develop; taste and add more extract if you want a stronger flavour.

Whip the egg whites to soft peaks; add the sugar and lemon juice slowly until stiff peaks form.

Line a baking tray with baking paper to cover an area the width of the baking paper and 1¼ times the length.

Spread the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm.

Bake at 150°C for 10 to 15 minutes or until firm and nearly touch dry but not browned; it should look like soft meringue at this stage.

Remove from the oven and slide it off the tray to stop it cooking on; sprinkle the top with the crumbed breakfast cereal evenly coating the surface.

Flip the meringue over, seasoned side down, onto a clean tea towel and remove the baking paper carefully; if it sticks, place a wet towel which has been heated in a microwave (or soaked with really hot water) on to the baking paper for 30 seconds; try peeling the paper away again and it should come away cleanly.

Spread the Wattle cream evenly over the meringue to a thickness of around 1cm or ½ an inch.

Roll up the pavlova using the long edge of the towel; cut the ends on an angle (good cooks will selflessly taste-test the trimmings).

Before removing the towel completely, lift the pavlova onto a platter and roll the pavlova off the towel.