A pavlova roll or roulade, has all the hallmarks of a traditional pavlova, takes a fraction of the time to bake, just 14 minutes. Add a slather of cream and your fruit of choice, and pop in the fridge to set. It may look a little tricky, but is really quite simple to do.
Feel free to use any fruit of your choice in the filling, but to me passionfruit is always a winner.
Passionfruit Pavlova Roulade
Print RecipeIngredients
- The Roulade
- 4 egg whites, at room temperature
- 1/2 cup castor sugar
- 1 tsp cornflour
- icing sugar
- extra cornflour
- Passionfruit filling
- 200ml thickened cream, whipped to soft peaks
- pulp of 2 passionfruit, plus extra for serving
Instructions
Preheat oven to 160C
Lightly grease a Swiss Roll tin ( 23 x 30 cm) and line with baking paper.
Lightly grease the paper with almond oil, dust with sifted cornflour, and shake off the excess.
Beat the egg whites with a pinch of salt, until soft peaks form.
Gradually add the sugar, until the mixture is thick and glossy, then beat in the cornflour.
Spread the mixture evenly into the prepared tray, and smooth the top.
Bake on the bottom shelf of the oven for 12 - 14 minutes , or until firm to the touch and lightly coloured.
Generously dust a piece of baking paper, slightly bigger than the baked meringue, with sifted icing sugar.
Allow the meringue to cool for a few minutes, then turn out onto the paper.
Carefully remove the lining paper and allow to cool.
Spread the meringue with enough of the whipped cream and passionfruit pulp, to within 3cm of the edges.
Starting with the short side of the meringue, and using the baking paper as a guide, roll up the meringue, using the paper to help turn it over.
Leave the roulade in the baking paper and chill in the fridge for at least 1 hour before serving.
Notes
Bring the eggs to room temperature before using them - cold egg whites incorporate less air than those at room temperature The salt will help to stabilise the whites before the sugar is added. Using Almond Oil to grease containers for desserts, ensures there is no unpalatable vegetable taste
