https://www.cutoutandkeep.net/projects/pavlovmington • Posted by teaandcraft
Australian food is hard to pin down, but the Pavlova and the Lamington are two foods sure to pop into mind whenever someone mentions Australian foods, even though New Zealand claims to have invented them ... But no matter who originally created them, they have been wholeheartedly embraced by Australians - no summer gathering is complete without a Pavlova, and a bake sale with no Lamingtons ... well, is it really a bake sale at all? ~___^ I decided to combine the Pavlova and the Lamington to put a twist on these classic desserts. It's perfect for a summer birthday, family BBQ, or just a fun tea party!
Australian food is hard to pin down, but the Pavlova and the Lamington are two foods sure to pop into mind whenever someone mentions Australian foods, even though New Zealand claims to have invented them ... But no matter who originally created them, they have been wholeheartedly embraced by Australians - no summer gathering is complete without a Pavlova, and a bake sale with no Lamingtons ... well, is it really a bake sale at all? ~___^ I decided to combine the Pavlova and the Lamington to put a twist on these classic desserts. It's perfect for a summer birthday, family BBQ, or just a fun tea party!
Preheat your oven to 120oC (248F) and line a baking tray with foil. Grease the foil with a little melted butter, and sprinkle cornflour on it, to prevent the meringue from sticking. Whisk the 6 egg whites until they form soft peaks then start adding the sugar. Add a little bit at a time and keep beating the mixture constantly while you do this, until the sugar is completely dissolved. Add the cornflour, vanilla, and vinegar and whisk to combine.
Gently spoon the meringue onto the foil lined tray, making it into a flat circle shape. Bake in the oven for about 1.5 hours. It should feel dry when you touch it, and be slightly browned. When it's cooked, leave it to cool completely before you take it off the tray.
While you're waiting for your pavlova base to cool, you can start making the lamingtons. Keep the oven on, but bring it up to 180oC (356F), and line a rectangle cake tin with baking paper. Mix together cubes of softened butter, sugar, and vanilla until it looks fluffy.
Then add the eggs and beat them in well.
Mix in the flour and milk.
Put the mixture into the cake tin and bake in the oven for half an hour. If you put a skewer in it, it should come out clean.
Let it cool in the tin for 20 minutes, then turn it out onto a wire rack.
While you wait for the lamington to cool, prep the icings. Chocolate and strawberry are the traditional lamington flavours, but I've also seen lemon, raspberry, rose, blueberry, white chocolate, matcha, lime, and Cherry Ripe - so go wild and make whatever ones you'd like! To make the chocolate icing, mix the icing sugar, cocoa powder, butter, and boiling water in a bowl until you have a smooth consistency. To make the strawberry icing, mix the jelly crystals, butter, and boiling water together until the crystals and butter are dissolved. Then stir in the icing sugar until smooth.
Cut the lamington into small cubes. Using a fork to hold the cube, cover it in icing. Then roll it in desiccated coconut and pop it on a plate to set.
Put your pavlova base onto a large plate and beat your thickened cream until it's really, really thick.
Spoon the cream over the pavlova and drizzle with some chocolate sauce.
Add the chopped strawberries, mini lamingtons, more chocolate sauce, and the sprinkle the whole lot with the extra desiccated coconut.
Serve immediately - before the hot Australian sun melts all your hard work! ~___^