Roogenic Wattleseed Pavlova

Wattleseed Pavlova


  • 2 tablespoons of ground Roogenic Wattleseeds
  • 4 egg whites
  • 1 cup caster sugar
  • 2 heaped teaspoons cornflour
  • 1/2 teaspoon vanilla essence
  • 2 cups custard, ready-made


  1. Preheat the oven to 180ºC.
  2. Grease a 17cm round baking pan and dust it lightly with a little cornflour.
  3. Beat the egg whites until soft peaks form and gradually beating in the sugar.
  4. Beat until the mixture is thick and the sugar is fully dissolved.
  5. Carefully fold in the cornflour, Roogenic Wattleseeds and vanilla essence.
  6. Spoon into the baking pan.
  7. Reduce the oven heat to 150ºC and place in oven.
  8. Bake for one hour.
  9. Let stand for five minutes before turning onto a serving plate.
  10. Allow to cool completely before decorating with the custard and sliced fruit.


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