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Secret Story
What sums up Australian cooking? A good ol' pav? Or maybe some lovely lamingtons? What happens when you bring together the best of both worlds? Imagine crunchy, chewy meringue combined with sweet strawberries, jam and cream all topped off with chocolate ganache icing and shredded coconut. Could it be any more Australian?
I came up with this recipe after realising that the majority of the food we cook nowadays originates from overseas. I wanted to create something uniquely Australian to show everyone that you don't need to search overseas to find delicious food!
Preperation Time. 15 minutes.
Cooking Time. 60 minutes.
Recipe Ingredients
6 Egg Whites
2.25 Cup Sugar
A pinch Salt
1 Tablespoon Cornflour
1.5 Teaspoon White Vinegar
1.5 Teaspoon Vanilla Extract
300 Mls Cream
250 Grams Dark Chocolate
1 Punnet Strawberries, sliced in half
1 Cup Strawberry Jam
0.25 Cup Shredded Coconut
Recipe Instructions
1. Preheat oven to 150C. Line two baking trays with greaseproof paper.
2. Place the egg whites and salt into a mixing bowl and whip until stiff.
3. Gradually add half the sugar and keep whipping until thick and glossy.
4. Fold through the rest of the sugar, cornflour, vinegar and extract
5. Divide the mixture evenly between the two trays, gently spreading it to form a 20cm round on each tray
6. Bake for 1 hour. Do not open the oven door while cooking as this will cause the meringue to crack.
7. After an hour turn the oven off and prop the oven door open with a wooden spoon, letting the oven cool down gradually.
8. In a bowl whip 200mls of the cream until firm peaks form.
9. Place the broken up chocolate and leftover cream in a microwave safe bowl and heat on medium for 3 minutes, stirring every 30 seconds until it forms a smooth consistency.
10. To assemble the lamington pav, place one meringue on a plate and spread with jam.
11. Arrange the strawberries on the jam and top with whipped cream
12. Finally, place the other meringue on top and spread the ganache liberally to cover. Sprinkle with shredded coconut.
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