Lamington Pavlova

Celebrate Australia Day with this Lamington Pavlova. A twist on a classic dish that your family is sure to enjoy

Serves 6-8
Ingredients

6 egg whites
1 ½ cups caster sugar
2 teaspoons cornflour
1 teaspoon white vinegar
3/4 cup Bulla Thickened Cream
200g dark chocolate
300ml Bulla Whipping Cream
250g strawberries, hulled
½ cup toasted coconut

Method

Preheat oven to 150C. Line an oven tray with non-stick baking paper. Draw a 24cm diameter circle on the paper, place on the tray, circle side down.
Using an electric mixer, whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick, glossy and sugar has dissolved. Gently fold in cornflour and vinegar using a large metal slotted spoon. Spoon meringue onto baking paper, inside the drawn circle, smoothing the sides and top of pavlova.
Reduce oven temperature to 120C and bake pavlova for 1 ½ hours or until pavlova is dry to the touch. Turn off oven and leave pavlova to cool completely in oven with door ajar. Transfer to serving plate when cold.
Heat Bulla Thickened Cream until hot in a small bowl in the Microwave on HIGH for 30 seconds. Add in dark chocolate and stir until smooth. Set aside to cool slightly. Roughly chop ¾ of the strawberries and spread over the base of the pavlova. Halve remaining strawberries and set aside. Using an electric mixer, whisk the Bulla Whipping Cream in a medium bowl until firm peaks form. Spoon cream over the strawberries. Pour chocolate sauce over cream and top with reserved strawberries and toasted coconut.

Hints and Tips:
If short on time, you can use a store-bought pavlova as the base.
Raspberries make a delicious alternative to strawberries if desired.