Pavlova Roll

Pavlova Roll

Serving size: Serves 6
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Course: Dessert
Cooking method: bake, fridge/freeze
Season: Summer

From The Australian Women's Weekly Cheesecakes, Pavlovas & Trifles cookbook

4 egg whites
½ cup (110g) caster sugar
2 tablespoons caster sugar, extra
2 cups (500ml) thickened cream, whipped
250g strawberries, halved
1 medium kiwi fruit (85g), sliced
2 tablespoons passionfruit pulp

Preheat oven to moderately hot. Grease 26cm x 32cm Swiss roll pan, line base with baking paper, extending paper 5cm over edges of long sides of pan.

Beat egg whites in a small bowl with electric mixer until soft peaks form; add sugar in batches, beating until dissolved between additions. Spread mixture into prepared pan.

Bake in moderately hot oven for about 10 minutes or until lightly browned. Turn meringue onto sheet of baking paper sprinkled with extra sugar. Gently peel away and discard lining paper; stand meringue 2 minutes.

Spread a third of the whipped cream over slightly warm meringue. Place strawberries and kiwi fruit lengthways along centre of meringue; roll meringue firmly from long side, using paper as a guide. Cover; refrigerate 30 minutes. Trim ends, cover top of meringue roll with remaining cream; decorate with passionfruit pulp. Cover and refrigerate until ready to serve.

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