Pavlova roulade

The pavlova roulade is a Pearse family special! Ready in a fraction of time compared to a traditional pav, this much faster version is great for occasions when you need dessert without needing hours to bake in advance.

Credit: Jiwon Kim

• serves

  8

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

Stream free On Demand

The Dinner of Champions

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 6 egg whites
• 1 ½ cups caster sugar, plus 1 tbsp extra
• ½ tsp cornflour
• 1 tsp white vinegar
• 1 tsp vanilla essence
• 250 g strawberries, roughly chopped, plus 250 g strawberries to serve
• Cinnamon sugar, for dusting

For the whipped cream

• 300 ml thickened cream
• 4 tbsp icing sugar (or caster sugar), or to taste
• 1 tsp vanilla essence, or to taste

Cooling time: 30 minutes

Instructions

1. Preheat the oven to 160°C (fan-forced). Line a flat baking tray with baking paper, allowing for a 2 cm overhang on all sides of the tray. Place a second sheet of baking paper on a flat surface and sprinkle the second sheet with 1 tbsp caster sugar.
   
2. Using a stand mixer with the whisk attachment fitted, beat the egg whites on high speed until stiff peaks form. With the mixer running, add the caster sugar in 4 batches, beating for 10 minutes, until all the sugar has dissolved. Add the cornflour, vinegar and vanilla to the meringue and mix for 30 seconds, until just combined.
   
3. Spread the meringue over ¾ of the baking paper lined baking tray. Smooth the top and bake for 30 minutes, or until the top begins to lightly brown. Remove the meringue from the oven and turn out onto the prepared baking paper sprinkled with caster sugar. Remove the baking paper from the underside of the meringue and allow to cool for 30 minutes.
   
4. For the whipped cream, combine the ingredients in a bowl and whisk until thickened.
   
5. Once the merignue has cooled, spread the whipped cream (see Note) on ¾ of the meringue and top with the strawberries. Roll the meringue into a roulade to enclose the filling. Place onto a serving platter and refrigerate for one hour. Dust with cinnamon sugar and serve with extra strawberries.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Dinner of Champions

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG