Pavlington - Australia vs Brazil

Pavlova

Egg whites / 100g
Sugar Caster / 100g
Cream tartar / 2.5g
Egg White Powder / 5g
CornFlour / 10g
Sugar Icing pure / 100g
Vanilla bean / 1 each

Place egg whites into an electric mixer with whisk attachment , mix caster sugar , cream tartar and egg white powder and add to whites , whisk until stable and increased in volume , fold through icing sugar , cornflour and vanilla , fill a 18cm x 2cm tart ring that is lined with baking paper and smooth clean with palette knife , bake in an oven at 130 degrees for 60-80 minutes , until crisp on outside and marshmallowy inside , leave to cool .

Amburana Crème Chantilly

Cream 35% / 590g
Amburana seeds (toasted lightly ) / 10g
Lemon Zest / 1 each
sugar Caster / 90g
Gelatine 200 bloom / 4g
Cold water / 24g

Soak gelatine in cold water ,Cold infuse Amburana and lemon zest 24-48hours , strain and heat to 60 degrees with caster sugar add in the soaked gelatine , place in fridge overnight to set , When needed whip till stable , place in piping bag, keep refrigerated

Sponge Vanilla

Eggs / 180g
Sugar caster / 125g
Flour Plain / 65g
Cornflour / 30g
Baking Powder / 4g
Vanilla Extract / 8g

Whisk eggs , sugar and vanilla till stable and increased in volume , fold through dry ingredients gently , place 275g into a20cm round cake tin , and bake at 160 degrees until golden , leave to cool .

Capuacu Jam

Capuacu Puree / 200g
Coconut Puree / 200g
Water / 100g
Sugar caster / 75g
Pectin NH / 11g
Lemon Juice / 8g

Place the purees and water into a saucepan and heat slightly , premix the sugar and pectin in a bowl and add into the purees , bring to the boil and remove from heat , add in lemon Juice .

Lamington Dip

Sugar Icing Pure / 750g
Cocoa powder / 90g
Butter u/s 82% (melted) / 45g
Hot Water / 225g
Coconut Fine / For coating

Mix all ingredients together with a whisk .

Fruits Garnish

Acerola / Blackberries / Raspberries / Strawberries
Mango / Guava / Sweet passionfruit / Kiwifruit
Caja / Pink Grapefruit / Edible Flowers / Micro Herbs

Assembly

-cut sponge in half and spread with Capuacu Jam between , place in fridge to chill

-once chilled place sponge on wire rack and coat completely with lamington dip sauce , then coat completely in the fine Coconut

-place onto a plate

-pipe a small portion of Chantilly on to lamington surface , and place disc of Pavlova on top

-decorate the pavlova with Amburana Crème Chantilly and fresh fruits in an artistic style