A fruity and sweet recipe for Pavlova Roulade with Summer Berries with a step by step video to help you.

Ingredients
Meringue
4 egg whites = 1/2 cup (125 ml)
1 T (15 ml) lemon juice
1 cup (250 ml) castor sugar
1 T (15 ml) boiling water
1 T (15 ml) cornflour

Filling
2 cups (500 ml) fresh cream
5 T (75 ml) Ina Paarman’s Cheesecake Mix
1 punnet raspberries, blueberries or sliced strawberries

Topping
A selection of berries, your choice e.g. strawberries, gooseberries, raspberries etc. A few green leaves like strawberry or mint

How to
Meringue
Line the base and up the sides of a Swiss-roll pan with non-stick baking paper (see video). Adjust the oven rack to the middle position and set the oven at 150C.

Beat the egg whites until foaming lightly, then add the lemon juice. Remember to use an electric hand-mixer and glass or stainless steel bowl. Never use a plastic bowl. Continue beating until the mixture is thick, stiff and slightly dry. Only now can you start adding the sugar. Gradually add the castor sugar, beating continuously. The mixture must be very firm and shiny and retain its shape. Beat in the boiling water.

Sift the cornflour over the mixture and fold in with a scraper or metal spoon. Spoon the meringue into the prepared pan. Spread it gently over the surface of the pan with a palette knife.

Bake at 150C for 25 minutes. Remove from the oven and leave to cool down completely. Put a clean sheet of baking or greaseproof paper on the work surface and turn the roulade out onto it. Gently peel away the backing paper.

Topping
Half-whip the cream and sprinkle over the dry Cheesecake Mix and beat until firm.
Spread 2/3 of this mixture over the meringue and top with berries. Fold over from the one long end. Rest on the open end, paper still in place. Refrigerate. May be done the day before.

To Serve

Remove the paper and lift the roulade onto a long serving plate.
Pipe the remaining cream over the top and decorate the roulade with berries and small leaves.

By: Ina Paarman

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