Rolled pavlova

Rolled pavlova

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
4 egg whites
a pinch of salt
150g caster sugar, plus extra to sprinkle
1 teaspoon cornflour
1 1/2 teaspoons white vinegar
1/2 teaspoon vanilla essence
1 1/4 cups cream
250g strawberries, hulled and sliced
1-2 passionfruit, pulped
sifted icing sugar, to dust

Method

  1. Preheat the oven to 180°C. Line a 30 cm x 25 cm Swiss roll tin with baking paper.
  2. Beat the egg whites with the salt until stiff peaks form. Beat in 1/2 cup of the sugar, 2 tablespoons at a time. Gently fold in the remaining sugar, the cornflour, vinegar and vanilla and spoon into the prepared tin. Smooth the surface.
  3. Bake for 12–15 minutes or until set on the top and springy to the touch. Turn out onto a clean tea towel sprinkled generously with caster sugar and leave for 5 minutes on a wire rack to cool. Roll up gently from the short end, using the tea towel to help with the rolling. Leave for 30 minutes or until cool.
  4. Whip the cream to soft peaks, add half the sliced strawberries and fold through the cream. Unroll the pavlova, spread with the cream and scatter with the passionfruit pulp and remaining strawberries. Roll up again using the tea towel to assist and place, seam side down, on a serving plate. Refrigerate for at least 30 minutes.
  5. Serve cut into thick slices and dusted with the sifted icing sugar.
Tags:
baking
bakery
margaret
fulton
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