Pavlova Roll Recipe
The classic pavlova dessert all rolled up! No need to cool overnight as per a traditional pav.
Servings: 8 servings
Calories: 223kcal
Equipment
- baking tray (33.5 x 24 x 1.5cm - or larger)
- stand mixer and whisk attachment (ensure bowl is clean and dry) (you can use handheld electric beaters, but a stand mixer is preferred)
- silicone spatula (clean and dry)
Ingredients
Pavlova
- 4 egg whites (from 60 gram eggs) (150ml egg white in total) (at room temperature - see notes below for more information on eggs)
- 1 pinch salt (table or fine grain salt)
- ¾ cup caster sugar / superfine sugar (165 grams)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Rolling and decorating
- 1-2 tablespoons icing sugar
- 300 ml thickened cream / heavy cream
- 5 strawberries
- 1 kiwifruit
Instructions
Pavlova
- Preheat oven to 160 degrees celsius / 320 degrees fahrenheit (fan-forced)
- Line baking tray with baking paper.
- Beat egg whites and salt until the mixture forms soft peaks. (Start beating on low speed and then increase to med-high speed. This should take 2-3 minutes)
- Reduce speed to low-med and add sugar gradually (break into about 4 parts and add over 1 or 2 minutes).
- Once all sugar is added, increase speed to med-high speed until the mixture becomes thick and glossy, holds its shape well and sugar has dissolved. This should take about 2-4 minutes. Once ready, dip your (clean and dry) pointer finger in the mixture and rub into your thumb - there should be no granules. If there is, beat again and repeat test until sugar has dissolved.
- Scrape the mixture from the whisk or beater and remove the mixing bowl from the stand mixer. Add the vanilla extract and vinegar and fold in with a spatula until combined.
- Carefully scrape the mixture out of mixing bowl and onto the prepared tray and use spatula to shape the mixture into a rectangle about 30 x 23cm.
- Place pavlova in oven and cook for 10 minutes. Turn oven off and leave pavlova in oven for a further 3 minutes.
- While pavlova is cooking, whip thickened cream until soft peaks for and slice strawberries and kiwifruit. Prepare a large piece of kitchen foil (about 1.5 times the size of the pavlova rectangle) and dust generously with icing sugar.
- Remove pavlova from oven and let stand for a few minutes.
- Turn pavlova onto the foil with the baking paper side up. Carefully peel off the baking paper.
- The pavlova will now be just warm. Spread about ⅔ of the whipped cream on the pavlova rectangle, leaving about 5cm at one of the short ends with less cream than the rest of the rectangle. (This will be the end that you roll towards.)
- Place about ⅔ of the fruit slices on top of cream.
- Lifting the foil at the other short end start to roll the pavlova carefully. Continue to roll completely and then use the foil to wrap the pavlova roll and ensure it stays in a roll shape. Place in fridge to set for at least 3 hours.
- Once set, unwrap and then place onto a serving board. Decorate with remaining cream and fruit slices.
Notes
Storing: Ideally, decorate no more than a 4 hours before serving. Store decorated pavlova in the fridge and enjoy leftovers the next day.
Freezing: Not suitable.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
-
- EGGS: separate whites from yolks while eggs are still cold (it's easier to ensure no yolk is in the whites) but leave whites out to come to room temperature before beating.
- MAKE TWO: I don't recommend increasing the quantities to make a larger pavlova roll. Make two instead!
Nutrition
Calories: 223kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 41mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 565IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 0.1mg