The first pavlova roll I ever tasted was made by Margaret Hutchinson and it was just delightful .
I remember it was similar to a pav but also different , it was soft ,pale and puffy .
The pav roll is filled with thickened cream and can be flavoured with a variety of flavours or fresh berries or fruit .
You have to have a strong heart when the soft billowing meringue , quickly deflates as it cools , but that's part of the construction.
It is a little messy to make and it is essential you have a good quality Swiss roll tray .
You have to give it a go !
Heat your oven to 200 deg C
Beat 4 egg whites ( room temp ) to stiff peaks .
In a separate bowl mix together 1 tsp of cornflour , 1 tsp of white wine vinegar and 1/2 tsp of vanilla extract .
With the electric beaters running add 1 tbs of 150gm castor sugar at a time , adding the cornflour mix half way through , until the mixture is glossy and stiff .
Line your Swiss roll pan ( 30 x 20 cm ) with spray and baking paper .
Spread the meringue mixture evenly over the pan , smooth over and even to the edges .
Bake for 8 minutes , until fluffy and lightly golden .
Remove from oven and it is at this stage you may need a stiff drink as the meringue deflates .
Breathe it's ok .
Dust with sifted icing sugar .
Lay a clean tea towel over top and quickly invert and remove the baking paper .
Set aside to cool .
Whip 300 ml of cream until thickened .
Spread the thickened cream over the cooled meringue , top the cream with lemon curd OR mixed berries OR sliced fresh strawberries sprinkled with a little sifted icing sugar .
Use the tea towel to help roll the meringue forward , ending with the seam underneath .
Slice any excess fruit to decorate the ends of the roll , use a spatula to carefully place on a platter , slice to serve .
Keep covered in refrigerator .
I remember it was similar to a pav but also different , it was soft ,pale and puffy .
The pav roll is filled with thickened cream and can be flavoured with a variety of flavours or fresh berries or fruit .
You have to have a strong heart when the soft billowing meringue , quickly deflates as it cools , but that's part of the construction.
It is a little messy to make and it is essential you have a good quality Swiss roll tray .
You have to give it a go !
Heat your oven to 200 deg C
Beat 4 egg whites ( room temp ) to stiff peaks .
In a separate bowl mix together 1 tsp of cornflour , 1 tsp of white wine vinegar and 1/2 tsp of vanilla extract .
With the electric beaters running add 1 tbs of 150gm castor sugar at a time , adding the cornflour mix half way through , until the mixture is glossy and stiff .
Line your Swiss roll pan ( 30 x 20 cm ) with spray and baking paper .
Spread the meringue mixture evenly over the pan , smooth over and even to the edges .
Bake for 8 minutes , until fluffy and lightly golden .
Remove from oven and it is at this stage you may need a stiff drink as the meringue deflates .
Breathe it's ok .
Dust with sifted icing sugar .
Lay a clean tea towel over top and quickly invert and remove the baking paper .
Set aside to cool .
Whip 300 ml of cream until thickened .
Spread the thickened cream over the cooled meringue , top the cream with lemon curd OR mixed berries OR sliced fresh strawberries sprinkled with a little sifted icing sugar .
Use the tea towel to help roll the meringue forward , ending with the seam underneath .
Slice any excess fruit to decorate the ends of the roll , use a spatula to carefully place on a platter , slice to serve .
Keep covered in refrigerator .
No comments:
Post a Comment