Classic Lamington Pavlova

Cooking Directions

• Preheat oven to 180°C and line a baking tray.
• For the meringue, place egg whites and cream of tartar in the mixer and whisk on high until soft peaks form. Gradually add caster sugar and whisk until mixture is glossy. Fold in vinegar, cornflour, coconut and vanilla essence and beat to combine.
• Pile meringue mix in a circle shape and make a small indent in middle.
• Reduce heat to 100°C and place in oven. Bake for 1 1/2 hours.
• Take out of oven to cool.
• Once baked, turn the oven off, leave the door closed and allow pavlovas to sit overnight. (Once the pavlovas are removed from the oven, they can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days prior to assembly.)
• To make the chocolate ganache, Place the Bulla Cooking Cream and vanilla bean paste in a saucepan and bring to the boil.
• Place the chocolate in a heatproof bowl and pour the boiled cream over the top. Whisk until completely incorporated.
• Cover with plastic wrap touching the surface of the sauce and set aside until required.
• To make the whipped cream, place the Bulla Thickened Cream and icing sugar in a bowl and whip together until a spreadable consistency is reached.
• To finish, place the whipped cream over the pavlova, drizzle with half of the chocolate sauce and scatter half of the fresh strawberries and toasted coconut on top.
• (NOTE: If the chocolate sauce becomes too thick to drizzle, gently heat in the microwave or on the stovetop until it reaches a fluid consistency)