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This pavlova recipe makes delicate sweet meringue
pavlova roll, baked
and rolled with fresh berries and passionfruit pulp.
Australian Baked Pavlova Roll
Recipe
Pavlova makes for a very light
and delicious dessert, ideal for enjoying with a light
white wine or dessert wine.
You will need a 9-inch by 13-inch metal baking tray,
parchment paper
and the ingredients listed at the right.
Preheat oven to 350° F
(175° C).
Beat together the
egg whites and sugar for 10 minutes in an electric
mixer. Add the vinegar, vanilla and corn flour.
Beat the mixture for an additional 4 minutes. Set
the mixture aside.
Grease the 9x13 baking tray and cover the bottom of
it with grease-proof paper (parchment paper).
Pour the mixture into the prepared baking tray and
smooth it evenly.
Bake until golden brown, approximately 15 minutes.
Remove from oven and allow to cool on tray.
Prepare the filling:
Combine the heavy whipping cream and vanilla extract
in a metal mixing bowl and whip with an electric mixer
until stiff peaks form. Set aside.
Spread fruit and/or berries evenly over the surface
of the meringue.
Traditionally passionfruit pulp is used.
However, fresh berries are sufficient if passionfruit
pulp is not available. Sometimes fresh berries and
passionfruit pulp are both included. If using fresh berries,
be sure that they are cut or chopped very thinly.
This ensures that the meringue can be rolled.
Spread the prepared whipped cream evenly over the
surface of the meringue.
Gently and carefully roll the
meringue using the parchment paper, gradually removing
the grease-proof paper as you roll.
Place on serving dish and decorate with more fresh
berries. Garnish with fresh mint leaves.
Link to this gourmet cake recipe.
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