Lamington Pavlova by Kirsten Tibballs

Cooking Directions

• Preheat the oven to 150°C, fan-forced.
• Draw 2 circles, 18cm in diameter, on a piece of baking paper.
• Spray a baking tray with vegetable oil and place the baking paper on top, drawing-side down.
• Whisk the egg whites until they reach medium peaks.
• Gradually add the sugar. Whisk for a further 2 minutes, until the sugar has completely dissolved.
• Using a spatula, gently fold in the corn starch, vinegar, water and coconut.
• Divide the mixture evenly between the 2 circles. Smooth the sides out and create an even, flat top.
• Reduce the oven to 100°C, fan-forced. Place pavlovas in the oven and bake for 90 minutes.
• 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 assemble, place a dab of cream onto the serving plate to secure a pavlova disk.
• Spread half of the whipped cream over the pavlova, drizzle with half of the chocolate sauce and scatter half of the fresh raspberries on top.
• Repeat with a second layer of pavlova, cream and chocolate sauce.
• To finish, garnish the pavlova with fresh raspberries and shaved coconut. (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)