Rolled Raspberry Pavlova
A Kiwi Classic
4 egg whites
1 cup sugar
1 teaspoon each: vanilla essence, white vinegar
1 tablespoon cornflour
1 cup cream
2 tablespoons icing sugar
3/4 cup raspberries pureed, icing sugar for dusting
Preheat the oven to 180°C. Line a Swiss roll pan with baking paper.
Whip the egg whites until stiff, preferable with an electric beater. Gradually add the sugar, beating until it is dissolved. Fold in the vanilla, vinegar and cornflour.
Spoon into the prepared pan. Baked for 12-15 minutes, until lightly golden.
Sprinkle a sheet of baking paper with icing sugar. Turn the pavlova onto the sheet. Cool on a wire rack.
Whip the cream with the icing sugar, until thick. Fold in the raspberry puree. Spread over the pavlova. Carefully roll up.
Lift onto a serving plate and dust with icing sugar. Excellent served with Pureed raspberries, strawberries or kiwifruit. Serves 6-8.
Top Pavlova toppings
Cubed pawpaw and passionfruit pulp
sliced nectarines and raspberry puree
Halved grapes and pistachio nut drizzled with chocolate
halved strawberries topped with a strawberry puree
a combo of blueberries, boysenberries and blackberries
Images kindly provided by Christine Lowe
Follow her on instagram @christineluey
Recipe: Jan Bilton