Rolled Pavlova

Pavlova is actually one of Australia/NZ's traditional festive food, apart from BBQ. Orang kata, kalau dah duduk negara orang, belajar la masak makanan diorang. Maka, semalam I was eager to test my new stand mixer, so I thought of making a simple dessert - which is Pavlova. And yes, Kakdah, I am still not over pavlova. It is delicious! But not suitable for diebetic & can't be eaten often because the meringue is made of purely sugar & egg whites only.

I found this recipe online and it tasted exactly like the one I have tasted before at the restaurant. The meringue is crispy on the outside and chewy like marshmallow on the inside. And it is not too sweet too.

This is a step-by-step recipe with photos on how to make rolled pavlova.

Ingredients
Meringue:
4 egg whites
3/4 cup (185g) caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
1 teaspoon vanilla essence

Whipped cream:
1 cup thickened cream
3 tablespoon sugar (I prefer less sweet, so we can put 2tbs or 2 1/2 tbs)
1/2 teaspoon vanilla
fruits

Pre-heat oven at 150C. Spread baking paper on a baking tray.

First, whisked the egg whites until it becomes fluffy. Then, add sugar gradually until it form soft peak. Finally, fold cornflour, vinegar and vanilla essence into the mixture.

Then, spread the meringue onto the baking paper evenly, and bake at 150C for 15minutes. I add another 10 minutes to make the outside crispier, or slightly golden. Gently push the meringue with your finger and if it bounce back like a marshmallow, then it's done.

While the meringue is in the oven, prepare the whipped cream and fruits. First, add 1 cup of thickened cream into the mixing bowl. Beat until thickened. Then add the sugar gradually and the vanilla. Make sure you don't over beat the cream. The cream should form soft peak.

I think I over beat my cream a little bit. I'm still trying to adjust to the new mixer which beat/whisk so fast, you tend to get the mixtures over beaten. Hehe. But it's still creamy. Over beaten cream will turn out like a butter.

Then cut the fruits into small pieces. I like to put strawberries and kiwis on my pavlova. Because pavlova is sweet, sour fruits like strawberries and kiwis will balance the flavor (echeyh! talking like a true professional)

Cool off the meringue by letting it sit in the oven and letting the oven door ajar, to prevent the meringue from moisture.

Prepare another baking paper and sprinkle with sugar on the new sheet so the meringue would not stick on the paper. Then put the meringue upside down on top of the new baking paper.

Peel off the baking paper carefully.

Spread the whipped cream lightly on top of the meringue.

Align the fruits like the pic below. Then roll the meringue carefully - like making swiss roll.

Yes, it does look a bit ugly, doesn't it? Hehe.

Put the rolled pavlova into the fridge for at least 15mins before serving. It is best to make pavlova the day of serving. It can last at up to 24 hours in the fridge. The juice from the fruits will make it soggy if left longer in the fridge.

The finished product. See the marshmallow-like texture? Yummy!!

Happy trying everyone!