Wattleseed pavlova

Serves: 4

Difficulty:Wattleseed pavlova title=


7 egg whites
1 teaspoon lemon juice
1 tablespoon corn flour
1¼ cups castor sugar
300ml whipped cream
2 tablespoons Wattleseed extract
½ cup crumbed Dick Smith Foods’ Bushfood Breakfast cereal or biscuit crumbs
strawberry jam
juice of 1 lemon
¼ teaspoon Fruit Spice


1. Add the Wattleseed extract to the cream and whip this to stiff peaks; this can and is best done the day before to allow the full flavour to develop; taste and add more extract if you want a stronger flavour
2. whip the egg whites to soft peaks; add the sugar and lemon juice slowly until stiff peaks form
3. line a baking tray with baking paper to cover an area the width of the baking paper and 1¼ times the length
4. spread the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm
5. bake at 150°C for 10 to 15 minutes or until firm and nearly touch dry but not browned; it should look like soft meringue at this stage
6. remove from the oven and slide it off the tray to stop it cooking on; sprinkle the top with the crumbed breakfast cereal evenly coating the surface.
7. flip the meringue over, seasoned side down, onto a clean tea towel and remove the baking paper carefully; if it sticks, place a wet towel which has been heated in a microwave (or soaked with really hot water) on to the baking paper for 30 seconds; try peeling the paper away again and it should come away cleanly
8. spread the Wattle cream evenly over the meringue to a thickness of around 1cm or ½ an inch
9. roll up the pavlova using the long edge of the towel; cut the ends on an angle (good cooks will selflessly taste-test the trimmings)
10. before removing the towel completely, lift the pavlova onto a platter and roll the pavlova off the towel


Serve with a sour fruit coulis, for example, a berry jam mixed with enough lemon juice to taste tart and to pour like a thick sauce. I’d add a pinch of Fruit Spice to this sauce as well to enhance the fruitiness.

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Dining Downunder Cookbook

This Australian recipe of Wattleseed pavlova is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Vic Cherikoff