| | Tim Tam pavlova
Tim Tam pavlova
Tim Tam pavlova 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 150C/130C fan forced. Using the base of a cake pan (or other round 20cm cookware) as a guide, draw a 20cm circle on each of 2 pieces of baking paper. Place each piece of paper, marked side down, on a baking tray.
  2. Use a long sharp knife to slice 3 of the Tim Tams in half diagonally and reserve. Roughly chop the remaining Tim Tams into 1cm pieces and place in a bowl, along with any crumbs on the chopping board. Set aside.
  3. Beat egg whites and cream of tartar in a bowl until firm peaks form. Add sugar, 1 tbs at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Beat in cornflour, vinegar and 1 tsp vanilla. Fold in chopped Tim Tam until just combined.
  4. Divide meringue between marked circles. Shape meringue and create furrows up the sides. Bake for 10 minutes. Reduce oven to 110°C/90°C fan forced. Bake for 1 hour 15 minutes or until crisp. Turn oven off. Cool completely in oven (door closed).
  5. Put chocolate and butter in a heatproof bowl. Heat extra cream in a saucepan until almost boiling. Pour over the chocolate and butter. Set aside for 5 minutes. Stir until melted. Beat the creams and remaining vanilla in a bowl until firm peaks form.
  6. Divide ganache between pavlovas. Spread to cover, dripping over sides. Set aside for 10 minutes to set. Top 1 pavlova with half the cream and half the raspberries. Place remaining pavlova on top. Top with remaining cream, raspberries and reserved Tim Tams.
Time for preparing:
90 min.
Servings:
10

Ingredients:

  • 200g Arnott's Original Tim Tam
  • 8 egg whites, at room temperature
  • Pinch of cream of tartar
  • 430g (2 cups) caster sugar
  • 1 tablespoon cornflour
  • 1 teaspoon white vinegar
  • 2 teaspoon vanilla extract
  • 150g dark cooking chocolate, finely chopped
  • 30g unsalted butter, chopped
  • 300ml thickened cream, plus 185ml (3/4 cup), extra
  • 300ml double cream
  • 250g fresh raspberries
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