Pavlova is an iconic Australian dessert, and a fabulous addition to any dessert spread. Today we have for you a fresh new macadamia inspired twist on the traditional pavlova and it looks delicious.
Chocolate macadamia Pavlova stack
Top tip: make the Pavlova discs the day before, meaning one less job to do while entertaining. Simply assemble the berry macadamia stack just before serving.
4 x 700g egg whites
1 1/3 cup raw caster sugar
2 teaspoons vanilla extract
1/4 cup macadamias, roasted, roughly chopped
1/4 cup macadamia meal
1/4 cup cocoa powder, sifted
1 teaspoon caster sugar
1 tablespoon Drambuie
2 punnets each of blueberries and raspberries
60g honey roasted macadamias ** recipe below**
icing sugar, to dust
Preheat oven to 100°C fan-forced. Lightly grease and line 4 oven trays with non-stick baking paper. Using a 22cm cake pan as a guide, trace circles onto each tray.
Fill a medium saucepan one quarter full with water. Bring to boil over a medium heat, then reduce to a simmer.
To make the meringue, combine the egg whites and raw caster sugar in a heatproof bowl and place over the saucepan, being careful not to let the bowl touch the water. Whisk constantly for about 5 minutes until the sugar dissolves and the whites are warm to touch. Test the meringue by rubbing between the fingers – if it feels grainy keep whisking over the saucepan until smooth.
Transfer to the bowl of an electric mixer and whisk, initially on low speed but gradually increasing to high until stiff and glossy peaks form, about 10 minutes.
Fold through 1 teaspoon of vanilla extract and the macadamias, meal and cocoa, until well combined. Divide the meringue evenly between the circles of the 4 prepared oven trays.
Bake for 1 hour, then turn the oven off but leave the meringue discs in the oven for another hour so they’re dry and crisp. Remove from the oven and cool completely. Store in an airtight container until needed.
Combine the cream, caster sugar and remaining vanilla in a large bowl and whisk until stiff peaks form. Fold through the Drambuie. Place a meringue disc on a serving plate, spread with a quarter of the cream and a quarter of the berries and repeat with the remaining meringue discs and cream. Scatter the top disc with honey roasted macadamias and a dusting of icing sugar. Serve immediately.
**Honey roasted macadamias
1 1/2 tablespoons Australian honey
2 tablespoons macadamia oil
100g raw macadamias
Line a baking tray with non-stick baking paper. Combine the honey and macadamia oil in a small frying pan over low heat and stir until the honey has melted and the mixture is well combined.
Transfer the honey mixture to a large bowl, add the macadamias and stir until they’re evenly coated with the honey mixture. Spread the macadamias on the prepared baking tray. Bake for 10 to 12 minutes, turning occasionally. Remove and set aside to cool completely.
For more delicious macadamia recipes, and information about the industry head to australian-macadamias.org
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