This pavlova roll, aka meringue roulade, is a great twist on the traditional pavlova. Cloud-like meringue and whipped cream studded with fresh berries.
For best results, always weigh ingredients where a weight is provided
Equipment
9x13 baking pan (22x33cm)
Stand mixer / handheld mixer
Instructions
Make the meringue:Grease and line a 9x13 inch pan (jelly roll pan / swiss roll tin) with ends of paper sticking up. Preheat oven to 160C (140C fan forced) / 320F.
In the bowl of a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites on medium until soft peaks form. About 5 minutes.
Turn the mixer down to low-medium and begin adding the 1 cup of sugar, one tablespoon at a time, counting to 10 between each addition. Once all the sugar is added, increase the speed to medium-high speed (not highest setting) and continue to whisk until the egg whites are thick and glossy and at stiff peak stage (about 10 minutes).
Test the meringue mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating on medium until it is smooth when you test it.
Sift over the corn flour and add the vinegar. Whisk for 30 seconds to incorporate it in.
Use a spatula to scoop the meringue out onto the lined pan. Use an offset spatula to gently spread it out evenly getting into all the corners and so the top is flat and level.
Bake for 15 minutes until the meringue is just starting to turn the slightest bit golden on top.
While it’s baking, get a sheet of baking paper (larger than the meringue pan), a small sieve, half of the icing sugar and a wire cooling rack at the ready.
As soon as you remove the meringue from the oven, sift the 2 tablespoons of icing sugar over the top of the meringue coating it generously. Lay the sheet of baking paper over the top, then the wire cooling rack, upside down on top of that. Take a tea towel or oven gloves so you don’t burn your hands and flip the whole lot over, so the rack is on the bottom and the pan on top. Now simply lift away the pan, then gently peel the baking paper off the meringue top.
Let the meringue cool for 20-30 minutes or until completely cooled.
Macerate the strawberries (optional): In a medium bowl, mix the sliced strawberries with the 1 tablespoon of caster sugar. Set aside, giving them a stir every so often.
In a medium bowl with and electric mixer or a balloon whisk, beat the cold cream, remaining icing sugar and vanilla together until stiff peaks. Don’t overbeat or it will turn grainy.
Spread ¾ of the whipped cream over the cooled meringue leaving about 1 inch from each short end clear. Dot over about ⅔ of the strawberries leaving any syrup behind (as this will seep out of your roulade).
Roll the meringue quickly and confidently, using the paper to help, from short edge to short edge and transfer to a serving platter.
Top with the remaining cream, strawberries and blueberries. Save any strawberry syrup (if you macerated them) to pour over on serving.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
All ovens vary – if you notice it turning golden too early, the oven may have hot spots. It’s worth keeping an oven thermometer in your oven at all times.
Fresh egg whites will give a better result than older ones by giving a more stable meringue and making it more malleable to roll.
Don’t use icing, powdered, granulated or brown sugar in the meringue. Only caster / superfine so that it dissolves without overbeating the egg whites.
For topping ideas, use whatever fruit is in season. Strawberries, kiwi fruit, passion fruit, mango, raspberries are all classic pavlova toppings, but you could also use blueberries, blackberries, lemon or lime zest, slices citrus fruits.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.