January/February 2017taste magazine 83
know how
→200gpktArnott’sOriginalTimTam
→8eggwhites,atroomtemperature
→Pinch of cream of tartar
→430g (2 cups) caster sugar
→1 tbs cornflour→1tspwhitevinegar
→2tspvanillaextract
→150g dark cooking chocolate,
finely chopped
→30g unsalted butter, chopped→300mlctnthickenedcream,
plus 185ml (^3 ⁄ 4 cup), extra
→300ml ctn double cream
→2 x 125g punnets fresh
raspberries1
Preheattheovento150°C/130°Cfan
forced.Usingthebaseofacakepan
(orotherround20cmcookware)asaguide,
drawa20cmcircleoneachof2piecesof
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
TimTamsinto1cmpiecesandplacein
abowl,alongwithanycrumbs on the
chopping board. Set aside.3
Beateggwhitesandcreamoftartarin
abowluntilfirmpeaksform.Addsugar,
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
furrowsupthesides.Bakefor10minutes.
Reduce oven to 110°C/90°C fan forced. Bake
for1hour15minutesoruntilcrisp.Turnoven
off. Cool completely in oven (door closed).5
Put chocolate and butter in a heatproof
bowl.Heatextracreaminasaucepan
until almost boiling. Pour over the chocolate
andbutter.Setasidefor5minutes.Stiruntil
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.tim tam pavlova
serves10 |prep30 mins (+ cooling time) | cooking1 hour 30 minsRECIPE & WORDS
MICHELLE SOUTHAN
PHOTOGRAPHY
JEREMY SIMONS
STYLING
MICHELLE NOERIANTO
FOOD PREPARATION
LUCY BUSUTTIL
let’s go!