Pavlova Roulade

I have been intending to try making a Pavlova Roulade (Roll) for some time now, and was a bit nervous before starting because I really thought my first attempt would be a failure.  I was pleasantly surprised at how easy this is to make, but also how much quicker it is to make compared to a regular pavlova.  As opposed to preparing the meringue the night before and leaving it in the oven overnight, as I do with a pavlova,  this requires just 20min in the oven.  Allowing cooling and decorating time…. I think you could have one of these ready in a couple of hours. 

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Pavlova Roulade

  • 8 egg whites = 240g   (I bought a carton of egg whites to avoid wasting the egg yolks. The albumen for a medium egg weighs about 30g, so for this recipe I used 240g egg whites)
  • 440g caster sugar
  • 1 tablespoon cornflour
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 300 ml thickened cream
  • fruit of choice. (I used a bag of frozen mixed berries)
  1. Preheat the oven to 160°C  and grease a 26cm x 38cm swiss roll pan; line the base with baking paper, extending paper 3cm over long sides. (I do not own a swiss roll pan, so I  used the baking tray from my oven.)
  2. Beat egg whites in a large bowl until soft peaks form. Add sugar, a little at a time, beating until sugar is dissolved and firm peaks form.
  3. Sift the cornflour over the mixture, add vinegar and vanilla, and fold gently through the meringue. Spread mixture into the pan.  Bake for about 20 minutes or until just firm. Cool for 5 minutes.
  4. Place a clean tea towel on the bench and place a piece of baking paper on top (same size as paper used to line pan).  Sprinkle with an extra tablespoon of cornflour. Turn the pavlova out on top of the baking paper. Remove the lining paper and allow to cool for at least 30min.
  5. Whip cream until firm peaks form.  Some recipes will tell you to place cream and fruit in a line along an edge of the pavlova/meringue.  I spread the cream over the entire rectangle of meringue, and then placed the fruit graduating in concentration to about a third of the way along the rectangle.
  6. Carefully, using the tea towel and baking paper as a helping hand, roll the pavlova over the cream until it looks like a log.  (I managed this by myself, but grab assistance if you have someone to help you). Carefully lift onto a serving plate keeping the join at the bottom.
  7. It is recommended to refrigerate for at least an hour prior to serving. Serves 8-10.