Rolled Pavlova
By: Anonymous
Published: Saturday, February 13, 2010 - 10:36am

Ingredients




4 egg whites
teaspoon salt
cup sugar (caster)
1 teaspoon cornflour
teaspoon vinegar, white
teaspoon vanilla essence
1 pun strawberries
300 mls cream
6 passionfruit
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.