Rolled Pavlova – Our favourite Summer recipe
Sal has been making "rolled pavs" since the 90s and when filled with freshly picked, SA grown strawberries and blueberries, this dessert is hard to beat on a balmy Summer evening.
We won't enter into the debate about whether the Kiwis or the Aussies invented or perfected the pavlova, and there's certainly plenty of versions out there, but this one is our family's favourite.
4 egg whites
3/4 cup caster sugar
1/3 cup flaked almonds, roughly chopped
3/4 cup cream
Cinnamon sugar (1 Tbsp castor sugar mixed with 1 tsp cinnamon)
3/4 cup whipped cream
250g fresh berries
- Pre-heat oven to 190C.
- Beat eggs whites stiff and gradually add castor sugar.
- Spread meringue into a swiss roll tin (shallow baking tray, about 2-3 cm deep, approx 23 wide x 33cm long) lined with baking paper.
- Sprinkle surface with with chopped, flaked almonds and dust with half the cinnamon sugar.
- Bake at 190C for 10 minutes, until the crust is golden brown.
- Remove from oven and immediately flip meringue onto another sheet of baking paper, nut side down, peeling off the original baking paper as quickly as possible.
- Allow meringue to cool and then spread with cream and berries about 2/3 along the width.
- Gently use the paper to help roll the meringue into a log, enclosing the cream and berries inside.
- Dust with any remaining cinnamon sugar, slice into portions and serve with berries.