This is a lovely soft meringue version of a traditional pavlova that can be rolled around a luscious filling.
Soft Wattleseed Pavlova
250g egg whites ( approx 6 large eggs)
pinch salt
375 g sugar
2 teaspoons wattleseed
1 tablespoon boiling water
2 teaspoons white vinegar
2 teaspoons cornflour
Wattleseed and Honey Cream
300ml cream
2 teaspoons wattleseed
1 tablespoon boiling water
1 tablespoon (or to taste) honey
Fruits - we used peaches and strawberries
Preheat the oven to 160C.
Pour the tablespoon boiling water over the2 teaspoons of Wattleseed and allow to infuse and cool to room temperature. By this time the wattleseed will have soaked up most of the water and will look like coffee grinds.
Line a baking tray approx 24 x 32 cm with baker's paper. Lightly grease the paper or spray with olive oil.
Whisk the egg whites with the pinch of salt until firmsoft peaks form.
Slowly add the sugar, a tablespoon at a time until all the sugar is incorporated and the mix is white, glossy and stiff peaks have formed.
Remove the bowl from the stand and gently fold in the moistened wattleseed (and any liquid), the vinegar and the cornflour .
Spread the mix on to the prepared baking sheet and using a small spatula spread the mix evenly across the baking tray.
Place on the middle shelf of the oven and bake for 20 minutes.
When ready the surface of the meringue will be a light golden colour.
Remove from the oven and let cool for a few minutes. Meanwhile prepare another sheet of baker's paper on the bench and scatter with castor sugar and a just little extra wattleseed.
Turn out the meringue onto the prepared sheet of baker's paper and let cool while you make the Wattleseed and Honey Cream.
Remove carefully, the backing sheet that is now uppermost on the meringue. Peel it carefully from one corner and expand until it has all been removed.
Prepare the wattleseed with the boiling water, as before.
Whisk the cream until firm peaks form. Remove the bowl and fold through the wattleseed and honey.
Spread this evenly on the meringue sheet.
Scatter slices of peach and strawberries over the entire surface of the spread cream.
Roll the roulade up from one side , rolling and using the paper to keep a good firm shape.
Once rolled, let rest in the refrigerator for at least an hour or more..
To serve , unroll the pavlova from the baker's paper and place on a serving plate. Trim the roulade at each end, cutting diagonally. If the roulade is too long for your platter simply cut it in half diagonally and put the two halves on the plate and scatter additional fruit lavishly over the top and around the rolled pavlova .