While the battle of the pavlova between Australia and New Zealand may still remain for some, this deliciously light and fluffy dessert continues to win the hearts of both it’s rivals. And, whichever way you may choose to serve the beloved pavlova; traditional, deconstructed or as a roll, we can all agree nothing beats the heavenly flavours of sweet meringue combined with velvety whipped cream and zesty fresh fruit.
In this recipe I have rolled my pavlova, an extremely easy fool proof way to deliver this delicious dessert. I have used a combination of passionfruit, strawberries and of course the imperative kiwi fruit, inspired from our recent trip to the kiwi fruit region of New Zealand. Of course you can substitute these fruits as to your personal preference or whatever fruit may be in season.
*Can be prepared the day before
6 egg whites at room temperature
1 cup castor sugar, + 1 tbsp extra
2 tsp white vinegar
2 tsp cornflour
Icing sugar for dusting
3 fresh passionfruit
300g fresh strawberries, sliced
4 kiwi fruit, sliced
400ml thickened cream
1 tbsp castor sugar
1 tsp vanilla extract or essence
Line a rectangular baking tray with baking paper. Preheat oven to 170°C.
Beat the egg whites to soft peaks.
Gradually add the castor sugar, and beat until stiff peaks form and sugar is completely dissolved, usually 8-10 minutes.
Gently fold through the cornflour and vinegar with a metal spoon through the glossy mixture.
Spread the meringue onto the baking tray and bake for 15 minutes.
While baking prepare the cream and fruit.
Whip the cream with the castor sugar and vanilla and set aside.
Remove meringue from oven and allow to cool slightly.
Lay a clean tea towel on your work surface and prepare another sheet on baking paper. Dust the paper with extra icing sugar and castor sugar.
Flip the meringue onto the sugared paper and peel away the top sheet of baking paper.
Spread the whipped cream over ¾ of the length of the pavlova.
Top with half the passionfruit pulp and half of the sliced strawberries and kiwi fruit.
Using the tea towel and baking paper to aid, gently roll the meringue and place on a serving dish.
Refrigerate for a minimum of 3 hours.
Decorate the top with the remaining cream and fruit and dust with icing sugar before serving.