I think that there are few things more christmasy that meringue. It just looks like it’s made out of a bunch of snow that came together into a dessert. This pavlova roulade recipe is made to impress and enjoy. Perfect with a side of sparkling wine.
I love to use berries that have a bit of acidity with the meringue. In this case I used cherries that aren’t actually too sour so I paired with with a passionfruit sauce to compensate. It’s really nice to eat and look as well.
The good thing about this pavlova version it that you don’t have to worry about the outside cracking because you actually need it to crack to be able to roll it over. It’s a dessert that always has a rustic look and I love it for it.
On the blog I’ve done a Nutella Yule Log that’s really yummy. My godmother used to make this recipe for Christmas for us. It’s actually the first recipe I uploaded to YouTube so I really care for that recipe. On the other hand you could also go for a traditional pavlova if you prefer.
Ingredients
For the Pavlova
- 5 egg whites
- double the weight of the egg whites in sugar
- 1 1/4 tsp lime juice
- 1 1/4 tsp cornflour
For the passionfruit sauce
- 140 g passion fruit pulp
- 2 tbsp sugar
For the filling
- 300 g whipping cream
- 3 tbsp icing sugar
- 250 g cherries, sliced or other berries you like
Instructions
For the Pavlova
- Put the egg whites and sugar in the bowl you'll use to whip them up later.
- Place the bowl in a bain marie on medium heat without the water touching the base of the bowl.
- Use a whisk to move the egg whites every couple of minutes, trying also to scrape the sides of the bowl.
- 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.
- Whisk on high speed until the egg whites come to room temperature.
- Dissolve the cornflour in the lime juice and mix into the egg whites. This will make it marshmallowy at the centre.
- 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.
- Spread out the meringue and take it to the oven at 100C for 45min.
- Let it cool down completely before filling.
For the passionfruit sauce
- Boil the ingredients until the volume reduces by half.
- Let it cool completely before filling.
For the filling
- Whip the cream with the sugar until fluffy.
- Use a knife to score the surface of the pavlova (don't go all the way down!!). This will help us fold it over.
- Spread out the cream and top with the cherries and passionfruit sauce.
- 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.
- Decorate right before serving with fresh cherries
2 comments
I can’t help but see a little snowman with a hat inside the roll
Haha now I see it too! How appropriate!