4 egg whites
1 teaspoon lemon juice
1 teaspoon corn flour
100g fine sugar
300 ml Wattleseed cream (see recipe)
1 cup toasted muesli
2 teaspoons Forest anise
4 teaspoons rosella confit
2 teaspoons lemon juice (or lemon aspen juice)
toasted macadamia nuts, coarsely chopped
Whip the egg whites to soft peaks. While still beating, add the lemon juice, corn flour and slowly follow with the sugar. Stop once the stiff peak stage is reached and take care not to over-whip.
Spread baking paper on an oven tray and lightly spray with oil. Spread out the pavlova mix to a thickness of 1.5cm and square off the edges. Bake at 150°C until just beginning to brown. Allow to cool.
Meanwhile, blend or process the muesli and Forest anise to a medium fine crumb. Sprinkle this topping over the pavlova and holding the baking paper by the edges flip the pavlova onto a clean tea towel and peel back the baking paper. If the paper sticks place a hot wet cloth onto the paper for a few minutes and the paper will come away easily.
Spread the wattle cream and using the tea towel, roll up the pavlova lengthwise. Trim the ends obliquely and serve 4 to 5cm thick slices with a teaspoon of rosella confit, soured with lemon, lime or lemon aspen juice. garnish with the toasted macadamia nuts for the textural crunch.