Lemon Layered Pavlova

Meringue

1. Dissolve the Actiwhite Meringue Mix in the water and allow to soak for 5-10 minutes.
2. For a light meringue, add half the sugar, whip on high speed to full volume and fold in the remaining sugar.
3. For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
4. Gently fold in the Aromatic Yellow Colour on a slow speed to form a swirl pattern.
5. Using a star shaped piping nozzle, pipe 8x 15g of the meringue around the outside of an 8” circle, to form a ring.
6. Dry the meringues at low temperature, approximately 100℃-120℃.

Assembly/Decoration

1. In a bowl whisk the Vanilla Mousse and water together for 1 minute on slow speed and then 6 minutes on fast speed.
2. Gently fold the Lemon Cream into the Vanilla Mousse
3. Place a meringue ring onto a base of your choice.
4. Using a plain piping nozzle, pipe 300g of lemon mousse over the meringue base
5. Place a second meringue ring on top of the lemon mousse.
6. In a bowl melt the White Truffle to a pipeable consistency.
7. Spin the pavlova with 25g of White Truffle.
8. Sprinkle over 15g of yellow and white coloured hearts to finish.

• Actiwhite® Meringue Mix
• White Truffle