DIRECTIONS

1. Prepare the workstation.
2. Scale the ingredients.
3. Beat egg whites; add sugar to form stiff peaks.
4. Finish off by delicately folding in sifted icing sugar.
5. Pipe into shape of an inverted, hollow cone.
6. Bake at 125C for 60 minutes.
7. Cool down before piping Yoplait Strawberry Yogurt into the pavlova.
8. Decorate attractively with fresh fruits.
9. Serve immediately.

DIRECTIONS FOR BROWNIES BATTER                                        

1. Prepare the workstation.
2. Scale the ingredients.
3. Melt the chocolate, cocoa mass and butter together.
4. Whisk up the eggs with sugar, inverted sugar and salt.
5. Fold the chocolate mixture (40C) into the egg mixture.
6. Fold in cream.
7. Fold in flour and walnuts.
8. Set aside mixture.

DIRECTIONS FOR CHEESECAKE BATTER

1. Prepare the workstation.
2. Scale the ingredients.
3. Soften cream cheese with sugar and salt at low speed.
4. Add eggs gradually until just mixed.
5. Add sour cream and cream until just mixed.
6. Set aside mixture.

ASSEMBLING

1. Pour two-third of the brownies batter into prepared mould. Spread evenly.
2. Pour cheesecake batter onto brownie batter. Spread evenly.
3. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a spoon through the two batters to create a swirled effect.
4. Bake at 175C until the top is just set, 40 to 45 mins. Let cool completely in the pan on a wire rack before cutting into desired size.

DIRECTIONS FOR BISCUIT JACONDE

1. Whisk up almond flour, sifted icing sugar, eggs to ribbon stage.
2. Fold sifted cake flour into the egg mixture and set aside.
3. Prepare common meringue and whip till soft peak.
4. Add one third of the common meringue to the first mixture and mix well.
5. Fold this mixture into the rest of the common meringue.
6. Spread on a tray lined with parchment paper.
7. Bake at 190°C for 6-8mins.
8. Cool down on rack once out of the oven.

DIRECTIONS FOR COFFEE GANACHE

1. Bring to boil the sugar, glucose, Nescafe and cream.
2. Add bit-by-bit into the dark chocolate.
3. Create a proper emulsification and finish it off with butter.
4. Set aside for later use.

DIRECTIONS FOR COFFEE BUTTERCREAM

1. Whisk up yolks to ribbon stage.
2. Cook sugar and water to 118 °C.
3. Add into whipped yolk and whisk till cool.
4. Switch to paddle and gradually add butter till fully combined.
5. Add coffee essence as needed.
6. Set aside for later use.

DIRECTIONS FOR COFFEE SYRUP

1. Warm the water to melt the Nescafe.
2. Add sugar syrup and set is aside for later use.

DIRECTIONS FOR DARK CHOCOLATE COATING

1. Combine dark chocolate and dark chocolate compound in a bowl.
2. Bring to boil water, sugar, cream and glucose.
3. Pour into bowl containing chocolate and blend till fully combined.
4. Set aside for later use.

ASSEMBLING

1. Coat a thin layer of chocolate on one sheet of jaconde.
2. Place the coated side of the jaconde on a tray lined with parchment paper.
3. Soak with 200gm of coffee syrup and spread 500gm of coffee buttercream on top.
4. Cover with second sheet of jaconde. Soak with 200gm of coffee syrup and spread all the coffee ganache on top.
5. Cover with the last sheet of jaconde. Soak with the remaining coffee syrup and spread a thin layer of coffee buttercream before setting it in the chiller until ready to be coated.

DIRECTIONS       

1. Whisk eggs, oil, milk for 3mins.
2. Add in sifted flour and mixed till well-combined. Put aside.
3. Whisk egg white with fine sugar till medium peak.
4. Fold a big scoop of the meringue to the egg yolk batter and mix well.
5. Pour the batter back to the meringue bowl and fold gradually till just combined.
6. Divide the mixture into 2 portions. Stir in the Cocoa paste mixture into 1 portion.
7. Pour mixture into the centre of the tin alternately (see demo).
8. Bake at 170C for 15mins then lower to 150c bake for 4omins or till cooked.