Pineapple Pavlova Roll
1 day 25 minutes
Delicious pavlova cooked flat then filled with freshly whipped cream and crushed pineapple. It's rolled up like a Swiss roll then sliced to serve. Can't get better then this.
10 people made this
Ingredients
Serves: 6
- 4 egg whites
- 1 1/3 cup caster sugar
- 1 cup whipped cream
- 200g crushed pineapple, drained
Directions
Preparation:25min ›
Extra time:1day chilling ›
Ready in:1day25min
- Line a greased rectangle scone tray with greased baking paper. Preheat oven to 180 degrees C.
- Whip egg whites until stiff. Gradually whip in the sugar. Spread on prepared scone tray 2cm from the edge. Bake in preheated oven for 15 minutes. Cool until not hot.
- Turn onto a sugared tea towel. Smooth on cream and crushed pineapple. Roll up like a Swiss roll then cover with cling wrap and refrigerate for one day.
