Summer Berry Pavlova Roll
Hidden inside this pillowy soft pavlova is a creamy berry filling. Add summer berries on top and you’ve got a delightful dessert.
How long will it take?
What’s the serving size?
What do I need?
- 4 free range egg whites
- 1 cup caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 1 cup thickened cream
- ¼ cup raspberry or strawberry jam
- Icing sugar for dusting
- Fresh berries of your choice to serve
How do I make it?
Preheat oven to 180C. Grease a 24 centimetre x 30 centimetre Swiss roll pan and line with baking paper, leaving some overhang.
Beat egg whites with an electric mixer until stiff peaks form. Add sugar gradually, 1 tablespoon at a time, whisking constantly until all the sugar has dissolved and the mixture is thick and glossy. Add cornflour and vinegar and fold in gently.
Spoon mixture into the Swiss roll pan and smooth the surface with a spoon or a palette knife. Bake for 12 minutes or until the meringue is just starting to turn brown.
Lay a clean tea towel out on a clean kitchen bench. Top tea towel with a piece of baking paper and lightly dust the baking paper with cornflour. Carefully turn pavlova, top-side down, onto the baking paper. Leave to cool for 15 to 20 minutes.
Meanwhile beat cream until stiff peaks form. Divide cream into 2 bowls, one with ¾ cup of cream and one with ¼ cup. Add jam to the ¾ cup of cream and stir to combine.
Spread cream and jam mix over the pavlova. Start at one of the short ends of the pavlova and gently roll it up to enclose the filling. Wrap it in baking paper and chill on a tray or plate in the fridge until ready to serve (at least 1 hour).
To serve, unwrap pavlova from baking paper. Place on serving plate and dust with a little icing sugar. Use reserved ¼ cup whipped cream on top of the roll and then garnish with fresh berries of your choice.