Pavlova Roll

pavlova roll


4 large egg whites
175 grams caster sugar
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
1 heaped teaspoon cornflour
½ cup icing sugar for dusting
300ml cream
3/4 cup lemon curd
1 teaspoon pure vanilla paste


Preheat oven to 165 C. Line 32cm x 24cm tray with baking paper.

Put egg whites in a bowl, and whisk until soft peaks form. Gradually beat in caster sugar until thick and glossy. Add vanilla extract, vinegar and corn flour, and beat until combined. Spread meringue onto tray.

Cook meringue for 20 minutes. Remove from oven, and allow to cool for 5 minutes. Turn out onto a tea towel that has been dusted with icing sugar. Set aside to cool.

Whip the cream until light and stiff and fold it into the chilled lemon curd. Spread the lemon mixture evenly on the pavlova and roll up along the longer edge to make a tight jelly roll. Chill until ready to serve. The pavlova can be prepared up to one day in advance.
Using a serrated knife, slice the pavlova about 1 ½ inches thick and serve with fresh fruit and/or a sauce of your choice.

Adapted from Karen Martini Better Homes & Gardens

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