This lemon myrtle pavlova, filled with zesty lemon butter, cream and native nuts is the perfect show-stopping dessert that brings a taste of the Australian bush to your Christmas table.

Ingredients:

• 7 egg whites
• 1 tablespoon cornflour
• 1 teaspoon lemon myrtle
• 1 teaspoon lemon juice
• 1 ¼ cups castor sugar
• ¼ cup crushed and roasted bunya nuts
• ¼ cup crushed and roasted bauple nuts (macadamia)
• Lemon butter and cream to serve

Method:

1. Whip egg whites until soft peaks, add sugar and lemon juice slowly until stiff peaks.  Add lemon myrtle and cornflour. Whip until stiff.
2. Place onto large flat tray in a thin layer. Bake at 150 for 15 mins.
3. Take from oven and cover with both nuts and flip over. 
4. Layer lemon butter and whipped cream.
5. Roll up and serve.

Cooked by the Bait Layers in 2018 competition.