Pavlova Roll

Serving size: Serves 10 or more

Cooking time: Less than 60 minutes
INGREDIENTS
8 egg whites
2 cups (440g) caster sugar
1 tablespoon cornflour
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 tablespoon cornflour, extra
300ml thickened cream
750g frozen berries
Sauce passion fruit to decorate or strawberry sauce
1. Meanwhile, preheat the oven to 160C (140C fan-forced). Grease a 26cm x 38cm Swiss
roll pan; line the base with baking paper, extending paper 3cm over long sides.
2. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Add sugar, a
little at a time, beating until sugar is dissolved between additions and firm peaks have
formed.
3. Sift the cornflour over the mixture; add vinegar and vanilla, gently fold through the
meringue. Do this very gently! 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; top with a sheet of baking paper, sprinkle with extra
cornflour. Invert the pan so the pavlova turns out on top of the baking paper. Remove the
lining paper; cool.
5. Whip cream in a small bowl with electric mixer until firm peaks form. Spread cream in a
line along the long edge of the pavlova closest to you. Press the sliced frozen berries into the
cream. Now for the fun part carefully, using the tea towel and baking paper as a helping
hand, roll the pavlova over the cream until it looks like a log. Carefully lift onto a serving
plate with the join at the bottom. Slice the roulade and decorate with the Sauce passion fruit
to decorate or strawberry sauce.