Pavlova roll with marinated berries & spiced cream

Everyone loves a classic pav at Christmas, but try rolling yours into a luscious log for a delicious update. This billowy confection of meringue wrapped around a centre of sweet berries and spiced cream will cause a sensation when it arrives at the table.

By Jo Wilcox
  • 1 hr 45 mins preparation plus at least 2 hours' chilling time
  • Serves 6 - 8
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  • 2 cups mixed berries, larger ones halved or quartered – we used blueberries, strawberries and pomegranate seeds
  • 1/4 cup dessert wine
  • 1 tbsp icing sugar, plus extra for dusting
  • 300 g crème fraîche
  • 3/4 cup Greek yoghurt
  • 1 tsp mixed spice
  • 1 tbsp icing sugar
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp apple cider vinegar or white vinegar
  • 2 cups caster sugar
  • 1 tsp cornflour
  • 1/4 cup flaked almonds


  • 1
    In a bowl on the bench, marinate berries in the wine and icing sugar for at least 30 minutes. Preheat oven to 160°C and line a large baking sheet with baking paper.
  • 2
    Place egg whites, cream of tartar and vinegar in a stand mixer (or use a large bowl and electric beaters).
  • 3
    Whip egg whites on medium low speed until foamy with soft peaks and very small bubbles (about 2-3 minutes).
  • 4
    Increase speed to medium and continue beating while adding sugar, a few tablespoons at a time, until thick and white (about 6-8 minutes); reserve the last 2 Tbsp sugar.
  • 5
    Combine the last 2 Tbsp of sugar with the cornflour. Reduce speed and slowly mix into the meringue.
  • 6
    Pile the meringue onto the lined baking sheet and spread out evenly to make a rectangle about 35cm x 28cm. Sprinkle with the flaked almonds.
  • 7
    Bake for 16 minutes then turn the tray around and cook for a further 8-10 minutes until puffed and lightly toasted.
  • 8
    Cool for 2 minutes then invert onto a sheet of baking paper lightly dusted in icing sugar. Peel off top sheet.
  • 9
    Leave to cool completely (about 15 minutes).
  • 10
    Whisk the crème fraîche, Greek yoghurt, mixed spice and second measure of icing sugar until thick and smooth. It should be thick enough to spoon into dollops.
  • 11
    Spread the meringue base generously with the crème fraîche mixture then spoon over three-quarters of the drained berries (reserve the juice).
  • 12
    Carefully lift the baking paper along the longest edge and roll the meringue up to enclose the filling. Wrap in foil and chill in the fridge for at least 2 hours.
  • 13
    Unwrap and transfer to a serving tray, dust with icing sugar and serve with remaining berries and juice. (If you want to make this the day before or earlier, freeze the foil-wrapped roll, then thaw in the fridge for 1 hour before serving – it's actually lovely served slightly frozen as the cream becomes like ice cream.)

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