Beyond Our Sky

Pavlova Roulade

Pavlova is crispy on the outside and soft on the inside. It is the perfect dessert for any occasion, and you can utilise your favourite seasonal fruit.


This pavlova came about unintentionally. I just made eclairs, and had left over egg whites from the crème pâtissière and spare mascarpone whipped cream. A traditional pavlova is baked at a low temperature and for a long period of time. On the other hand, this pavlova roulade is much quicker to bake and relatively quick to assemble. I would typically serve it with fresh strawberries and passionfruit.

Notes for Meringue:

  • The amount of egg whites you use will ultimately depend on the size of your baking tray. I use a pretty small tray, so I only need 3 egg whites. If you have a larger tray, you can scale up the recipe.
  • Ensure that the mixing bowl, whisk attachment and all other utensils are clean and free from grease. Any fat will prevent the egg whites from whipping to their full volume.
  • Use the freshest eggs possible, and I find egg whites whip the best when at room temperature. If you forget or don’t have time to bring them to room temperature, the meringue will still work out fine.
  • It is important to add the sugar to the egg whites gradually, a tablespoon at a time. Then, once all the sugar is added, beat the meringue on high speed to stiff peaks.
  • The vinegar and cornflour helps stabilise the egg whites and keep the interior soft.
  • After the pavlova is baked, it will rise and appear quite puffy. Do not stress, it will collapse and flatten as it cools.

Notes for Assembly:

  • The pavlova should roll pretty easily. If it cracks, do not worry too much and it can be covered with a dusting of icing sugar.
  • For the filling, you can just use a normal whipped cream and forgo the mascarpone. Just whip some heavy cream with vanilla extract, and do not add any sugar as the pavlova is sweet already.
  • As mentioned previously, you can use any seasonal fruit you prefer. I would typically use passionfruit as well as strawberries, but didn’t have any one hand. You can make a curd with the leftover egg yolks, or even add grated chocolate.
  • I recommend refrigerating the roulade at least an hour before serving.

So I hope you enjoy the recipe! Let me know if you have any questions and have a great week!

 

Pavlova Roulade

Pavlova

  • 3 egg whites, room temperature
  • 150g caster sugar
  • 1 tsp cornflour
  • 3/4 tsp white vinegar
  • 1 tsp vanilla extract
  1. Preheat oven to 180°C. Line a 20cm x 30cm baking tray with parchment paper.
  2. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites on low speed. Gradually increase the speed until soft peaks form.
  3. Very gradually add the sugar, a tablespoon at a time, whilst beating on medium-high speed.
  4. Once all the sugar is added, beat on high speed for 5-7 minutes until stiff peaks form.
  5. Add sifted cornflour, vinegar and vanilla extract. Gently fold until completely combined.
  6. Spoon the meringue onto the prepared baking tray. Using an offset spatula, spread the meringue evenly and into the corners.
  7. Bake in preheated oven for 10-13 minutes. It should be slightly golden brown on top, and feel soft yet set in the centre.
  8. Remove from the oven, and allow to cool completely in the tin. When cool, flip the pavlova onto a piece of baking paper dusted with icing sugar, and remove the initial baking paper. Set aside until ready to assemble.

Mascarpone Whipped Cream

  • 250g mascarpone cheese
  • 300ml heavy cream
  • 1 tsp vanilla extract
  1. In the bowl of a stand mixer fitted with a whisk attachment, beat the mascarpone cheese on medium-low speed until smooth, about 1 minute.
  2. Add the heavy cream and vanilla extract. Beat on medium-high speed to stiff peaks, about 30 seconds. It won’t take very long, so be careful not to overwhip the cream! Refrigerate until ready to assemble.

Assembly

  • 250g strawberries, hulled and sliced
  • 2 passionfruit
  • Figs, flaked almonds to decorate (optional)
  1. Spread the mascarpone whipped cream evenly on the pavlova. Top with the sliced strawberries and passionfruit pulp.
  2. Using the baking paper, carefully roll the pavlova, gently pushing it forward over itself. Transfer to a serving platter, seam side down.
  3. Top the roulade with the remaining cream and strawberries, and figs and flaked almonds.
  4. Refrigerate for at least an hour before serving.