MILO MINI PAVLOVAS WITH LAMINGTON BALLS

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MILO MINI PAVLOVAS WITH LAMINGTON BALLS
Course Dessert
Servings
Ingredients
LAMINGTON BALLS
  • 250 g packet of jam mini rolls
  • 1/4 cup thickened cream
  • 200 g dark chocolate
  • 100 g shredded coconut
MILO MERINGUES
  • 140 g egg whites from 3-4 eggs
  • 280 g caster sugar
  • 1/4 cup Milo +1 tablespoon
ASSEMBLY
  • 300 g thickened cream
  • 1 teaspoon vanilla bean paste
  • 1/4 cup macadamias roughly chopped
  • 6 strawberries halved
Course Dessert
Servings
Ingredients
LAMINGTON BALLS
  • 250 g packet of jam mini rolls
  • 1/4 cup thickened cream
  • 200 g dark chocolate
  • 100 g shredded coconut
MILO MERINGUES
  • 140 g egg whites from 3-4 eggs
  • 280 g caster sugar
  • 1/4 cup Milo +1 tablespoon
ASSEMBLY
  • 300 g thickened cream
  • 1 teaspoon vanilla bean paste
  • 1/4 cup macadamias roughly chopped
  • 6 strawberries halved
Instructions
LAMINGTON BALLS
  1. Roughly crumble the mini rolls into a bowl and combine with cream. Roll tablespoons of the mixture into balls and set aside in the fridge on a lined tray then place in the fridge until firm.
  2. Once firm, melt the chocolate in small bursts in a microwave, stirring between each burst. Place the coconut in a bowl, then dip the balls into the chocolate with a fork, coating the outside, and roll in the coconut. Set aside in the fridge again for 30 minutes.
MILO MERINGUES
  1. Preheat oven to 180°C.
  2. For the meringue, place a small saucepan with 1 inch of water over high heat and bring to the boil. Once boiling, turn down the temperature to a simmer. Combine the egg whites and sugar in a metal bowl that will fit over the saucepan of water (without touching) and place it over the saucepan, stirring constantly until the sugar dissolves completely or the temperature reaches 65°C.
  3. Pour the egg whites and sugar into a stand mixer, and whisk for 10 minutes and until the bowl of the stand mixer has cooled. Add the 1/4 cup milo and fold in to combine. Using a large spoon, drop 6 even dollops of merinuge onto a lined baking tray and sprinkle with the remaining tablespoon of Milo over the meringues.
  4. Turn the oven temperature down to 150°C (300°F), place the tray in the oven and bake for 1 hour and a half after which, remove them from the oven and set aside to cool.
ASSEMBLY
  1. Once the meringues are cool, whip the cream and vanilla together until stiff peaks form and dollop it on top of the meringues. Top each meringue with a strawberry, sprinkle of macadamia nuts, lamington ball and serve.
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This entry was posted in Festive.

Written by helena