Berry Pavlova Roll

This is a delicious take on the classic meringue pavlova recipe. Rather than baking the pavlova until it is crunchy, the meringue is rolled up with berries and cream.

lasicilia

Ingredients

Serves: 6 

  • 2 egg whites
  • 1 1/2 cups (250g) icing sugar
  • 1/3 cup (85ml) boiling water
  • 300g frozen mixed berries, or raspberries
  • 2 teaspoons vanilla paste, or essence
  • 400ml cream
  • 2 teaspoons caster sugar

Directions

Preparation:15min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour15min 

  1. Preheat the oven to 180C.
  2. Oil a baking tray and cover with baking paper.
  3. Put egg whites and icing sugar in large bowl, add water and beat on high for 7 minutes.
  4. Spread mixture on oven tray and bake for 10 minutes.
  5. Turn oven down to 150 C and bake a further 20 minutes.
  6. Turn oven off, leaving door ajar while pavlova cools. (I use a wooden spoon to keep door open.)
  7. Beat cream, sugar and vanilla on high. Spread 1/4 of the cream on 1/2 pavlova.
  8. Add 1/2 the berries. Spread another 1/4 cream on top of berries.
  9. Roll up from short side, using the baking paper to help. Decorate with the remaining berries and cream.

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