Strawberry pavlova roll

Enjoy a fresh and even fruitier take on an Aussie teatime favourite
1H 48M
Enjoy a fresh and even fruitier take on an Aussie teatime favourite


Macerated strawberries


1.Grease a 26cm x 32cm Swiss roll pan. Line base 
and long sides with baking paper, extending paper 
5cm above pan edges.
2.To make pavlova roll, beat egg whites in large bowl of an electric mixer until soft peaks almost form. With motor operating, add sugar 1 tbsp at a time, beating between each addition until combined. Beat for a further 3 minutes until thick and glossy. Fold 
in vinegar, then cornflour. Spread evenly into pan.
3.Cook on the lowest shelf in a slow oven (150C) for about 18 minutes, or until lightly browned. Immediately turn out onto a wire rack lined with baking paper. Gently remove paper from roll. Cool.
4.To macerate strawberries, combine all ingredients in 
a bowl. Stand for 30 minutes, at room temperature, until strawberries are soft. Drain. Reserve juices.
5.Beat cream and vanilla 
in a small bowl of an electric mixer until firm peaks form.
6.With one long edge of pavlova facing you, spread cream over top. Arrange a quarter of the strawberries over cream, leaving a 5cm strip at opposite long edge. Slide onto a chopping board. Starting at long edge closest to you, roll up pavlova, using baking paper as a guide. Refrigerate for 30 minutes, 
or until firm.
7.Dust with icing sugar. Serve with remaining strawberries and reserved strawberry juices.

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