Equipment
You will need four 12cm square cake tins for this recipe.
Ingredients
• 375g small strawberries
• 180g blueberries
Passionfruit curd
• 12-15 passionfruit
• 200g (about 4) eggs
• 1 tbs lemon juice
• 1 tbs cornflour
• 210g caster sugar
• 450g unsalted butter, chopped
Raspberry gel
• 500g pkt frozen raspberries, thawed
• 2 tbs caster sugar
• 5 tsp citrus pectin (see note)
• 1 tsp lemon juice
Meringue
• 150g (about 4) egg whites
• 150g caster sugar
• 150g (1 cup) pure icing sugar, sifted
• 1 1/2 tbs cornflour
• 1 tsp white vinegar
Sponge sheets
• 325g (about 9) egg whites
• 205g caster sugar
• 180g (about 8) egg yolks
• 2 tsp vanilla bean paste
• 1 1/2 tsp liquid glucose
• 115g plain flour, sifted
• 115g cornflour, sifted
Vanilla creme fraiche chantilly
• 200g ctn creme fraiche
• 1 tsp finely grated lemon zest
• 1 tsp lemon juice
• 250ml (1 cup) pouring cream
Chocolate coating
• 150ml water
• 270g caster sugar
• 75g liquid glucose
• 250ml (1 cup) pouring cream (35% fat)
• 150g unsweetened cocoa powder, sifted
• 18g (4-5) gelatine leaves
• 4 1/2 tbs cold water
• 355g (3 cups) dessicated coconut
Method
1. Making the passion fruit curd: Cut each passion fruit in half and spoon the pulp into a sieve over a jug. Strain the pulp and use the back of a spoon to press as much juice out of the passionfruit as possible (you need about 160ml juice). Discard the seeds. Combine the passionfruit juice, eggs, lemon juice and cornflour in a saucepan. Carefully warm through over medium heat. Stir in the sugar. Stir continuously until the mixture comes to the boil and thickens. Transfer to a bowl. Cover and cool to 50°C. Add the butter. Use a stick blender to blend until the mixture is smooth and shiny. Cover the surface with plastic wrap and set aside to set.
2. Making the raspberry gel: Puree the raspberries in a blender until smooth. Place the raspberry puree in a sieve over a bowl. Use the back of a spoon to press as much juice as possible (you need 375g juice). Discard the seeds. Place the puree in a saucepan and heat over medium heat to 60°C. Stir in the combined sugar and pectin. Bring to the boil. Add the lemon juice and mix well. Remove from the heat. Pour into a heatproof bowl. Cover and place in the fridge until firm.
3. Making the meringue: Preheat the oven to 140°C/120°C fan forced. Draw eight 10cm squares among 3 sheets of baking paper. Place the baking paper, pencil side down, on 3 baking trays. Use electric beaters to whisk the egg whites and caster sugar in a clean dry bowl. for 5 minutes or until firm peaks form. Fold in the icing sugar, cornflour and vinegar. Spoon mixture among the squares. Use a flat-bladed knife to spread evenly until about 1.5cm thick. Bake for 15 minutes or until the meringues form a crust but the centre is still soft.
4. Making the sponge: Preheat the oven to 200°C/180°C fan forced. Line the base and sides of three 27 x 42cm shallow baking trays with baking paper. Use electric beaters to whisk the egg whites and caster sugar in a bowl for 3 minutes or until firm peaks form. Quickly whisk in the egg yolks, vanilla and glucose. Use a spatula to fold in the combined flours. Spread the sponge mixture evenly among the lined trays. Bake for 8-10 minutes or until light golden and cooked through. Set aside to cool completely on the trays.
5. Making the chantilly: Use electric beaters to beat the crème fraîche, lemon zest and lemon juice in a bowl until combined. Gradually beat in the cream until firm peaks form.
6. To assemble: Line four 12cm (base measurement) lightly greased square cake pans with 2 strips of baking paper, overlapping on the base and up both sides.
7. Cut eight 12cm squares from the sponge. Place 1 sponge square in the base of each pan. Cut remaining sponge into rectangles and use to line the sides of the pans without any gaps. Mix the raspberry gel to loosen. Spread half the raspberry gel thinly over the sponge bases.
8. Place half the chantilly cream in a piping bag fitted with a plain nozzle. Thinly pipe chantilly cream over the raspberry gel layer (this makes it easier to cover the gel without messing up the layers). Use a palette knife to smooth gently.
9. Top with a square of meringue, trimming to fit, if necessary. Spread half of the curd over the meringue. Sprinkle with a layer of strawberries and blueberries. Top with the remaining curd. Top with the remaining meringue layer. Top with the remaining raspberry gel. Pipe over the remaining chantilly cream. Spread smoothly. Seal top with remaining squares of sponge. Place in the fridge for 2 hours. Place in the freezer for 1 hour to harden before coating.
10. Making the coating: Place the water, sugar, glucose, cream and cocoa in a saucepan over medium heat. Stir continuously, for 5-8 minutes so the mixture doesn’t catch on the base or side of pan. Heat to 103°C. Remove from the heat and cool to 50°C.
11. Meanwhile, cut the gelatine leaves into small squares. Place gelatine in a bowl with the cold water and set aside to soak.
12. When the chocolate mixture reaches 50°C, stir in the gelatine and any soaking liquid, stirring until dissolved. Transfer to a heatproof bowl.
13. Place bowl of chocolate mixture over a saucepan of simmering water and heat to 35°C. Place coconut in shallow dish.
14. Carefully remove 1 pavlington out of the pan. Remove paper. Place pavlington on a wire rack over a baking tray. Pour chocolate over top and sides and use a spatula to spread chocolate to cover. Sprinkle with coconut to cover. Place in the fridge for 15 minutes to set. Repeat to coat remaining pavlingtons with remaining chocolate mixture (re-using any chocolate sauce that has dripped into the tray) and coat in coconut.
