Recipes - Wattle Seed Pavlova with Quandong Topping

quandong on wattle seed pavlova2
Wattle Seed
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  • 4 egg whites
  • 1/2 teaspoon vanilla
  • 1 cup caster sugar
  • 3/4 teaspoon white wine vinegar
wattle seed, roasted and ground
  • 300ml cream for whipping
  • icing sugar and vanilla for cream if desired
dried quandongs
  • 1 cup water
  • 2 passion fruit
  • 1 large tablespoon sugar


Beat room temperature egg whites to soft peaks.  Add 1/3 cup of the sugar and beat until dissolved.  Gradually add remaining sugar, beating well after each addition.  The mixture will be thick and stiff.  When sugar is dissolved, add vanilla, vinegar and wattle seed, beat for one minute only to combine mixture.

Line a baking tray with grease proof paper.  Draw a circle on the paper a little smaller than the serving plate you plan to use.  Spoon mixture inside this circle building up the sides a little. Use a flat blade knife to decorate the sides with grooves.

Bake ina very slow oven(120C) for 1 1/2 hours.  The pavlova should be firm to touch.  Turn off the heat and cool in the oven with the door slightly ajar.

Place the cooled pavlova on the serving plate and top with whipped cream. Some of the pavlova crust will break as the cream is spread revealing the soft centre.

Spoon the cooled Quandong Sauce on top and enjoy.

Quandong Sauce

This can be made when you do the pavlova so it is cold and ready to use.

Place water, quandongs, sugar in a small saucepan and simmer until soft and syrupy.  You can add more sugar if desired.  Add passionfruit and simmer for anothe minute.  Allow to cool