Rolled Pavlova

Ingredients

teaspoon salt
cup sugar (caster)
1 teaspoon cornflour
teaspoon vinegar, white
1 pun strawberries
300 mls cream
1 tablespoon icing sugar

Preparation

1
Line a 26 x 30 cm (10 x 12 in) Swiss roll pan with greaseproof paper painted with oil.
2
Beat egg whites with salt until stiff peaks. Beat in three-quarters of the sugar, 2 tablespoons at a time. Gently fold in remaining sugar, cornflour, vinegar and vanilla and spoon into prepared pan.
3
Smooth over with a pastry spatula.
4
Bake at 175C (350F) for 12-15 minuces or until it is set on the top and resilient to the touch. Turn out onto a cake cooler covered with a clean tea-towel sprinkled generously with caster sugar. Leave 5 minutes.
5
Roll up gently from a short end, using the tea-towel to assist you. Leave for 30 minutes or until cool.
6
Remove the pulp from the passionfruit.
7
Clean and dice strawberries.
8
Fold strawberries and passionfruit through the stiffly whipped cream. Unroll the pavlova and spread with the filling, Roll up and place seam side down, on a serving plate. Dust with icing sugar.
9
Serve cut into 2 cm slices.

Tools

 



Yield:

20.0 servings

Added:

Saturday, February 13, 2010 - 10:36am

Creator:

Anonymous

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