Rolled Pavlova (New Zealand & Australia) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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If you have tried the traditional pavlova recipe and would like to progress on to something more up-market, here's a rolled pavlova to try. Don't be put off - it is super-easy but looks very flash . Flash in Kiwi: sensational it looks really good that's flash . Ingredients:
3 egg whites |
1 cup fine sugar |
1 teaspoon vanilla essence |
1 teaspoon vinegar |
1 tablespoon cornflour (cornstarch) |
1 1/2 tablespoons fine sugar |
1 1/2 tablespoons macadamia nuts |
1 1/2 tablespoons skinned hazelnuts |
1/2 teaspoon ground cinnamon |
1 cup whipped cream |
2 tablespoons coffee or 2 tablespoons pureed berries |
2 tablespoons icing sugar |
Directions:
1. Preheat the oven to 350 degrees F. Line a sponge roll tin with baking paper.
2. Beat the egg whites until stiff. Gradually beat in the sugar, a spoonful at a time, until the sugar has dissolved.
3. Fold in the vanilla, cornflour and vinegar and spoon into the prepared tray.
4. Put the crust ingredients into a food processor and process until the consistency of breadcrumbs. Sprinkle over the meringue.
5. Bake for 10-15 minutes.
6. Lift the Pavlova on its baking paper onto a rack to cool.
7. Whip the cream with the coffee, spread over the Pavlova, and roll up, removing the baking paper as you go. Don't worry if the Pavlova cracks a little - sprinkle with icing sugar.
8. To serve, cut into slices.
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