Pavlova Roulade
Directions
- 1Beat egg whites, caster sugar, cornflour and vanilla extract until stiff peaks form.
- 2Beat egg whites, caster sugar, cornflour and vanilla extract until stiff peaks form.
- 3Beat egg whites, caster sugar, cornflour and vanilla extract until stiff peaks form.
- 4Spread the meringue mixture onto a baking sheet lined with parchment paper.
- 5Spread the meringue mixture onto a baking sheet lined with parchment paper.
- 6Spread the meringue mixture onto a baking sheet lined with parchment paper.
- 7Bake the meringue until golden.
- 8Bake the meringue until golden.
- 9Bake the meringue until golden.
- 10Beat cream cheese, icing sugar and vanilla extract together.
- 11Beat cream cheese, icing sugar and vanilla extract together.
- 12Beat cream cheese, icing sugar and vanilla extract together.
- 13Spread the cream cheese mixture evenly over the baked meringue.
- 14Spread the cream cheese mixture evenly over the baked meringue.
- 15Spread the cream cheese mixture evenly over the baked meringue.
- 16Top with diced mango, raspberries, passionfruit pulp and then roll into a log.
- 17Top with diced mango, raspberries, passionfruit pulp and then roll into a log.
- 18Top with diced mango, raspberries, passionfruit pulp and then roll into a log.
- 19Pipe rosettes of cream cheese mixture over the Pavlova roll.
- 20Pipe rosettes of cream cheese mixture over the Pavlova roll.
- 21Pipe rosettes of cream cheese mixture over the Pavlova roll.
- 22Decorate with blackberries, raspberries, strawberries and basil leaves.
- 23Decorate with blackberries, raspberries, strawberries and basil leaves.
- 24Decorate with blackberries, raspberries, strawberries and basil leaves.
Ingredients
- 4 egg whites
- 4 egg whites
- 4 egg whites
- 200 g caster sugar
- 200 g caster sugar
- 200 g caster sugar
- 1 tsp cornflour
- 1 tsp cornflour
- 1 tsp cornflour
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 250 g cream cheese
- 250 g cream cheese
- 250 g cream cheese
- 100 g icing sugar
- 100 g icing sugar
- 100 g icing sugar
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 150 g mango
- 150 g mango
- 150 g mango
- 100 g raspberries
- 100 g raspberries
- 100 g raspberries
- 50 g passionfruit pulp
- 50 g passionfruit pulp
- 50 g passionfruit pulp
- 50 g blackberries
- 50 g blackberries
- 50 g blackberries
- 50 g strawberries
- 50 g strawberries
- 50 g strawberries
- 5 basil leaves
- 5 basil leaves
- 5 basil leaves
Equipment
KitchenAid stand mixerspatulabaking sheetparchment paperpiping bag