Pavlova Roll Recipe
A Pavlova Roll is a delightful spin on the classic pavlova, turning the light and airy meringue into a rolled dessert filled with cream and fresh fruit. It’s elegant, easy to make, and perfect for any occasion!
Ingredients (Serves 6-8):
For the Meringue:
- 4 large egg whites (room temperature)
- 1 cup (220g) caster sugar (or superfine sugar)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (cornflour)
For the Filling:
- 1 cup (250ml) heavy cream (whipping cream), cold
- 2 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh fruit (e.g., strawberries, raspberries, kiwi, or passionfruit pulp)
For Decoration (Optional):
- Extra fresh fruit
- Powdered sugar for dusting
- Mint leaves
Instructions:
- Preheat the oven:
- Preheat your oven to 350°F (180°C). Line a large baking sheet (approximately 12×9 inches or 30×23 cm) with parchment paper. Make sure the paper extends slightly over the edges for easy removal.
2. Make the meringue:
- In a clean, dry bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until the mixture is thick, glossy, and forms stiff peaks.
- Gently fold in the vinegar, vanilla extract, and cornstarch using a spatula.
3. Bake the meringue:
- Spread the meringue evenly onto the prepared baking sheet, smoothing the top with a spatula.
- Bake for 15-20 minutes, or until the meringue is just set and lightly golden. Do not overbake—it should remain soft and pliable.
4. Cool the meringue:
- Remove the meringue from the oven and let it cool for 5 minutes.
- Place a clean sheet of parchment paper or a clean tea towel on a flat surface. Dust it lightly with powdered sugar to prevent sticking. Carefully invert the meringue onto the parchment or towel and peel off the baking parchment. Let it cool completely.
5. Prepare the filling:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
6. Assemble the pavlova roll:
- Spread the whipped cream evenly over the cooled meringue, leaving a small border around the edges.
- Scatter the fresh fruit evenly over the cream.
7. Roll the pavlova:
- Using the parchment or tea towel to help you, gently roll up the meringue from one short end to the other, like a Swiss roll. Be gentle—small cracks are normal and part of the charm!
8. Chill and serve:
- Transfer the pavlova roll to a serving platter. Chill in the refrigerator for at least 30 minutes to set.
- Before serving, dust with powdered sugar and decorate with extra fruit or mint leaves, if desired. Slice and enjoy!
Tips:
- Room temperature eggs: Egg whites whip better at room temperature, so let them sit out for 30 minutes before starting.
- Use fresh fruit: Avoid overly juicy fruits (like watermelon) to prevent the meringue from becoming soggy.
- Storage: Store the pavlova roll in the fridge for up to 2 days. Assemble just before serving for the best texture.
- Variations: Try adding lemon curd or passionfruit pulp to the cream for a tangy twist.
This Pavlova Roll is light, fresh, and airy—perfect for impressing guests or treating yourself to a delightful dessert! 🍓✨
