GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories.

Recipe: Pavlova Roll

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I don’t think that one should live through a festive season without enjoying a pavlova roll. This is a recipe that my Mum found in a magazine called ‘The Notebook’ and over the years most of my family have given this recipe a go – me, my sister and my cousin. It has now become such a tradition/family favourite that my husband requests this as his birthday cake every year {and being the pavlova connoisseur – he has declared that my Mum makes it the best}.

GoodFoodWeek's pavlova roll

OMG – this is Mr Moo at 12 months, I’ve forgotten how little he was {and I was 5 months pregnant}.

This pavlova is a soft pav {as apposed to a hard pavlova shell} – you need it to be soft so that you can roll it. The fluffy, soft pav is perfectly complimented by the flavoured mascarpone and the tart berry coulis. I’ve amended the recipe a little – I think I’ve made it easier and a little less expensive, so why not give this version a go { as you can see from the images included in this post – practically everyone in my family has given it a go, most recently there was my brother in 2013 and my sister in 2014}.
GoodFoodWeek's pavlova roll GoodFoodWeek's pavlova roll
Recipe: Pavlova Roll
Recipe Type: Dessert
Cuisine: Modern Australian
Prep time:
Cook time:
Total time:
Serves: 10-15
Ingredients
  • 1 x 250g ctn mascarpone
  • 1/2 cup (125ml) double cream
  • 11/2 tbs icing sugar mixture
  • 1 tbs Grand Marnier liqueur
  • 7 egg whites
  • 13/4 cups (375g) caster sugar
  • 2 tsp cornflour
  • 2 tsp white vinegar
  • Icing sugar mixture, extra, to dust
  • Berry compote
  • 1/3 cup (75g) caster sugar
  • 1/3 cup (80ml) water
  • 1 x 500g packet frozen raspberries, thawed
  • 2 x 250g punnets strawberries, hulled, thinly sliced
  • 1 x 150g punnet blueberries
Instructions
  1. Combine the mascarpone, cream, icing sugar and Grand Marnier in a small bowl. Cover with plastic wrap and place in the fridge to firm slightly.
  2. Preheat oven to 160°C. Grease and line the base of a 24 x 30cm Swiss roll pan with baking paper. Use an electric mixer to beat the egg whites in a medium bowl until soft peaks form. Gradually add the caster sugar while continuously whisking. Continue whisking until thick and glossy and sugar dissolves. Add cornflour and vinegar and use a metal spoon to gently fold until just combined. Spread mixture into prepared pan. Bake for 20 minutes or until just firm. Remove from oven and set aside for 3 minutes to stand. Lay a clean tea towel on a clean work surface. Top with a large sheet of baking paper and dust with extra icing sugar. Turn pavlova out onto baking paper and set aside for 10 minutes to cool.
  3. Spread mascarpone mixture along the long side of meringue closest to you. Carefully roll pavlova, using the paper and tea towel as a guide, to enclose filling. Keep pavlova wrapped in baking paper and tea towel. Transfer pavlova roll to a tray and place in the fridge for 3 hours or overnight to set.
  4. To make the berry compote, combine the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the raspberries into the saucepan and bring to the boil, when the sugar syrup starts to rise up remove the saucepan from the heat and set aside to cool.
  5. *The trick here is not to process (or blend) the sauce, some of the berries will have broken down in the boiling process, and some will remain whole. This means you don’t need extra fruit to put on top of the pavlova.
  6. Transfer pavlova roll onto a serving platter. Remove paper and tea towel. Top pavlova roll with strawberries, blueberries and drizzle with half the raspberry coulis. Cut into slices to serve with remaining raspberry coulis.
 GoodFoodWeek's Christmas dessert selection

Does a form of pavlova make it onto your Christmas day menu? What are you planning on eating for dessert on Christmas day? Are you more of a traditionalist – only eating Christmas pudding? Or do you like to have a slice or two of every dessert on offer? {that’s my style} Don’t forget, if you whip up this recipe, grab a snap shot and share on social media – using the hashtag #goodfoodweek. 

 

Comments

  5. Wow, yum Shari! I’m so keen to try this! Love the story behind it too. Food traditions are the best – I just love all the memories that flood back when you take a bite of that special food. In our family it’s fruit mince pies. My Mum and I would make our own fruit mince early on in the year (and we would absolutely drown it in brandy, of course!) then bake into pies at Christmas. I still can’t resist them!!

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