Autumn

Autumn

Winter

Winter

Summer

Summer

Holiday Ideas

Holiday Ideas

RASPBERRY PAVLOVA ROULADE



This pavlova feeds 6.

I have used frozen raspberries as I always have a bag of them in my freezer.

They are not expensive, easy to use and they melt into the cream and meringue.


3 large egg whites, or 125g egg whites

150g caster sugar

1 tsp cornflour

1 tsp white wine vinegar

1tsp vanilla extract

for the vanilla cream

300ml/14fl oz double cream

1tsp vanilla extract

350-400g frozen raspberries

1-2 tbsp icing sugar, to taste

juice of 1/2 lemon


Place the egg whites in a spotlessly clean large bowl. Then whisk until soft peaks form when the whisk is removed. (If you can hold the bowl upside down over your head and the egg whites don't move then they are perfect!) Keep whisking and slowly add the sugar a tbsp at a time, until the egg whites are firm and the sugar has all been added. Then  carefully fold in the cornflour, vinegar and vanilla extract.

Line a 30x20cm baking tray with non stick baking parchment. Spoon the meringue into the lined tin and spread it out evenly. Cook at 150C for 35min until the meringue is pale gold and crisp. Set aside to cool.

For the vanilla cream, place the cream and vanilla extract in a large bowl and whisk until soft peaks form when the whisk is removed. Set aside.

Place the raspberries on a plate, sprinkle over the sugar and give them a good squeeze of lemon juice, then set aside to thaw.

Place a clean tea towel over the top of the meringue, then flip the meringue over onto the tea towel and remove the baking paper.  Spread 3/4 of the cream over the meringue and then spoon over 3/4 of the thawed raspberries and any juice.Roll the meringue up along the longest side closet to you using the tea towel to help. 

Place the meringue on a large plate with the seam side down. Spoon the remaining cream along the length of the meringue and decorate with the remaining raspberries. Dust with icing sugar.


Did you know?

There is a fierce debate going on between the Australians and the New Zealanders as to who invented pavlova!!  The pudding was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s and both countries claim that they came up with the idea. The Aussies like theirs with a crunchier meringue, cream and fruit whilst the Kiwis like theirs marshmallowy and topped with kiwi.

Cookery Club Creations
Archive