Dessert Recipes
Soft Fresh Berry Pavlova Roulade
By Tom Flavin
Soft Pavlova Roulade
Ingredients
Pavlova
- 250gr Egg White (approx 8 eggs)
- 500gr Caster Sugar
Roulade
- Whipped Cream x ½ litre
- Seasonal Berries 300gr cleaned with stalks removed
Method
Procedure to make Meringue
- Whisk egg whites until lightly fluffy
- Whisk in 1/3 sugar
- Then whisk in another 1/3
- When almost stiff add final 1/3 sugar
- Pipe or palate knife on to tray approx 2cm thick
- Cook at 125˚c for 25 mins for sticky meringue or 100˚c for 1½ hours for hard meringue
Procedure to make Roulade
- Lay Pavlova on greaseproof paper or tea towel
- Spread on even layer of cream and sprinkle on prepared berries
- Roll up like Swiss roll
- Portion
