Berry pavlova roll
This berry pavlova roll puts a great spin on the traditional pavlova, and creates a delicious festive dessert. Bring this out on Christmas Day and you'll be the star of the show!
- 45 mins preparation
- 35 mins cooking
- Serves 12
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Ingredients
- 5 free range egg whites
- 1 cup caster sugar, plus extra for sprinkling
- 1 teaspoon cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 70 gram sliced almonds
Filling
- 300 millilitre cream
- 1 teaspoon vanilla extract or fruit liqueur
- mixed berries, to serve
Method
- 1Heat the oven to 185°C (or 165°C fanbake). Prepare a large stand mixer with a balloon whisk attachment. Grease a 25cm x 35cm Swiss roll or slice tin with butter or oil and line with baking paper.
- 2Check that the mixer bowl is spotlessly clean (see tip) then add the egg whites and a pinch of salt. Whisk on high speed until the whites form soft peaks.
- 3Add the sugar 1 Tbsp at a time, beating well after each addition, until the mixture is thick and glossy (about 8-10 minutes). Using a spoon, carefully fold in the cornflour, vinegar and vanilla.
- 4Sprinkle the sliced almonds over the base of the tin. Dollop the meringue into the tin and smooth with a spatula.
- 5Bake the meringue in the centre of the oven for 25-35 minutes or until lightly golden and the edges are starting to crisp.
- 6Remove from the oven and sprinkle with a little sugar. Leave to cool in the tin on a wire rack for at least 10 minutes (it will deflate a little).
- 7Tear off a piece of baking paper that is longer than the tin. Cover the meringue with the paper and a flat tray, then invert meringue onto the tray. Peel the baking paper off the top to reveal the crisp almonds. Invert the meringue once more so the almonds are face down. From the long side, roll up gently with the paper and leave to cool completely.
- 8Whip the cream and vanilla or liqueur to soft peaks. Unroll the cooled meringue and spread generously with whipped cream. Roll up once more, this time without the paper, then transfer to a serving platter. Pile the top with a mixture of fresh berries and serve with a bowl of berries on the side.
Notes
Before whipping the egg whites, add a squeeze of lemon juice or vinegar to the bowl and wipe clean with a fresh linen tea towel or paper towel. This will ensure the bowl is spotlessly clean.
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