Passionfruit Pavlova Roulade

A pavlova roll or roulade, has all the hallmarks of a traditional pavlova, takes a fraction of the time to bake, just 14 minutes. Add a slather of cream and your fruit of choice, and pop in the fridge to set. It may look a little tricky, but is really quite simple to do.

Feel free to use any fruit of your choice in the filling, but to me passionfruit is always a winner.

The very best news here is that this ready-to-serve roulade freezes like a dream, just thaw in the fridge on the day of serving.

• Carefully remove baking paper
• Spread with whipped cream and fruit filling
• Use the baking paper to roll the roulade
• Wrap firmly in the baking paper and refrigerate till ready to serve

Ingredients

The Roulade

• 4 egg whites, at room temperature
• 1 cup castor sugar
• 1/2 tsp cornflour
• 1 tsp white vinegar
• 1 tsp vanilla essence
• icing sugar

Passionfruit filling

• 200ml thickened cream, whipped to soft peaks
• pulp of 2 passionfruit, plus extra for serving

Method

1. Preheat oven to 160C
2. Lightly grease a Swiss Roll tin ( 23 x 30 cm) and line with baking paper.
3. Lightly grease the baking paper with almond oil.
4. Beat the egg whites with a pinch of salt, until soft peaks form.
5. Gradually add the sugar, in 4 batches, beat until the mixture is thick and glossy, about 8 minutes.
6. Add the cornflour, vinegar and vanilla, and beat for a further 30 seconds.
7. Spread the mixture evenly into the prepared tray, and smooth the top.
8. Bake on the bottom shelf of the oven for 15 - 18 minutes , or until firm to the touch and lightly coloured.
9. Generously dust a piece of baking paper, slightly bigger than the baked meringue, with sifted icing sugar.
10. Allow the meringue to cool for a few minutes, then turn out onto the paper.
11. Carefully remove the lining paper and allow to cool.
12. Spread the meringue with enough of the whipped cream and passionfruit pulp, to within 3cm of the edges.
13. Starting with the short side of the meringue, and using the baking paper as a guide, roll up the meringue, using the paper to help turn it over.
14. Leave the roulade in the baking paper and chill in the fridge for at least 1 hour before serving.

Notes

Bring the eggs to room temperature before using them - cold egg whites incorporate less air than those at room temperature The salt will help to stabilise the whites before the sugar is added. Using Almond Oil to grease containers for desserts, ensures there is no unpalatable vegetable taste