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Pavlova Roulade
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Servings:
10 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
1 hour, 15 minutes
Course:
Dessert
Tea Time
Cuisine:
Medium
🧂 Ingredients
5
egg whites
double the weight of the egg whites in sugar
1 1/4 tsp
lime juice
1 1/4 tsp
cornflour
140 g
passion fruit pulp
2 tbsp
sugar
300 g
whipping cream
3 tbsp
icing sugar
250 g
cherries, sliced
or other berries you like
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Instructions
1
Put the egg whites and sugar in the bowl you'll use to whip them up later.
2
Place the bowl in a bain marie on medium heat without the water touching the
base of the bowl.
3
Use a whisk to move the egg whites every couple of minutes, trying also to
scrape the sides of the bowl.
4
Remove it from the heat when you put your finger inside and don't feel any
granules of sugar left. Be particularly careful to check the bottom of the bowl.
5
Whisk on high speed until the egg whites come to room temperature.
6
Dissolve the cornflour in the lime juice and mix into the egg whites. This will
make it marshmallowy at the centre.
7
Cut a paper to the size of the base of your 42x28cm baking tray and stick it in
place with a bit of the meringue in the corners.
8
Spread out the meringue and take it to the oven at 100C for 45min.
9
Let it cool down completely before filling.
10
Boil the ingredients until the volume reduces by half.
11
Let it cool completely before filling.
12
Whip the cream with the sugar until fluffy.
13
Use a knife to score the surface of the pavlova (don't go all the way down!!).
This will help us fold it over.
14
Spread out the cream and top with the cherries and passionfruit sauce.
15
Roll over carefully with the help of the paper as you unstick it as well. Once
rolled completely take to the fridge for 2 hours so the cream gets and it's
easier to serve later.
16
Decorate right before serving with fresh cherries
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