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.

    Australian Capital Territory, Australia
    10 people made this

    Serves: 6 

    • 4 egg whites
    • 1 1/3 cup caster sugar
    • 1 cup whipped cream
    • 200g crushed pineapple, drained

    Preparation:25min  ›  Extra time:1day chilling  ›  Ready in:1day25min 

    1. Line a greased rectangle scone tray with greased baking paper. Preheat oven to 180 degrees C.
    2. 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.
    3. 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.

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