Rolled Pavlova New Zealand Australia Recipes

ROLLED PAVLOVA (NEW ZEALAND & AUSTRALIA)

Steps:

• Preheat the oven to 350 degrees F. Line a sponge roll tin with baking paper.
• Beat the egg whites until stiff. Gradually beat in the sugar, a spoonful at a time, until the sugar has dissolved.
• Fold in the vanilla, cornflour and vinegar and spoon into the prepared tray.
• Put the crust ingredients into a food processor and process until the consistency of breadcrumbs. Sprinkle over the meringue.
• Bake for 10-15 minutes.
• Lift the Pavlova on its baking paper onto a rack to cool.
• 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.
• To serve, cut into slices.

PAVLOVA - FROM EDMONDS CLASSICS: NEW ZEALANDER'S FAVOURITE RECIP

Steps:

• Preheat oven to 180 deg C (350 F).
• Using an electric mixer, beat egg whites and caster sugar for 10 - 15 minutes or until thick and glossy.
• Mix vinegar, vanilla and cornstarch together in a small bowl, then add to the meringue. Beat on high speed for a further 5 minutes
• Line an oven tray with baking paper. Draw a 22cm (about 9 inches) circle on the baking paper. Spread the pavlova to within 2cm (1 inch) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface. Place pavlova in preheated oven then immediately turn the temperature down to 100 deg C (210 F). Bake pavlova for 1 hour.
• Turn off oven. Open oven door slightly and leave pavlova in the cooling oven until it is completely cool. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, fresh berries and mint leaves. Serves 6.
• If you don't have baking paper, you can use aluminium foil. I don't open the oven door here (in Kuwait) because the oven cools too quickly as the fan continues to run till the oven is cool.