Instructions: Whip the egg whites to soft peaks. While still beating, add the vinegar, corn flour and slowly follow with the sugar. Stop once the stiff peak stage is reached and take care not to over-whip. Spread baking paper on an oven tray and lightly coat with oil spray. Spread out the pavlova mix to a thickness of 1.5cm and square off the edges. Bake at 150 C until just beginning to brown. Allow to cool. Meanwhile, blend or process the muesli and aniseed myrtle to a medium fine crumb. Sprinkle this topping over the pavlova and holding the baking paper by the edges flip the pavlova onto a clean teatowel and peel back the baking paper. If the paper sticks place a hot wet towel onto the paper for a few minutes and the paper will come away easily. Spread the wattle cream and using the towel, roll up the pavlova lengthwise. Transfer to a platter, trim the ends obliquely and serve 4 to 5cm slices with a wild rosella coulis made from spreadable rosella fruit diluted with lemon juice and water.

Prep time: 30 minutes

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