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Pavlova roll with cherry cream
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Prep Time:
220 minutes
Cook Time:
20 minutes
Total Time:
240 minutes
Indulge in a festive pavlova roll adorned with frosted cherries and fresh mint for a delightful Christmas treat.
Ingredients:
  • 4 free range egg whites
  • 440.00g caster sugar
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • Icing sugar, to dust
  • 185ml thickened cream
  • 60ml water
  • 12 fresh cherries, washed, dried
  • 8 small fresh mint leaves
  • 200g pitted fresh cherries, chopped
  • 55g caster sugar
  • 1.25 gm ground cinnamon
  • 40.00 gm water
  • 300ml thickened cream
Instructions:
  • Prepare a baking tray by lining it with parchment paper. Combine 1/2 cup (110g) of sugar and water in a saucepan over low heat. Stir until the sugar dissolves. Allow the mixture to cook for 2 minutes until the syrup slightly thickens. Let it cool. Place the remaining sugar in a bowl. Lightly brush the cherries and mint leaves with the syrup using a pastry brush. Dip them in sugar, ensuring they are evenly coated. Place the coated cherries and mint on the prepared tray and set aside for 2 hours to dry.
  • For the cherry cream, simmer cherries, sugar, and cinnamon with water in a saucepan until cherries soften and release their juices, around 5 minutes. Increase heat, cook for 2 more minutes until the syrup slightly thickens. Let it cool, then blend in a food processor until smooth. Chill in the fridge.
  • Preheat your oven to 180C. Prepare a 24cm x 30cm Swiss-roll pan by greasing and lining it with baking paper, ensuring the sides overhang for easy removal later.
  • Whip the egg whites using an electric mixer in a clean, dry bowl until stiff peaks form. Slowly add the sugar, 1 tablespoon at a time, while whisking constantly until the mixture becomes thick, glossy, and the sugar dissolves. Gently fold in the cornflour and vinegar using a metal spoon. Transfer the mixture into the prepared pan, level the surface, and bake for 10 minutes or until the meringue begins to brown.
  • On a clean work surface, lay down a tea towel and cover it with a sheet of baking paper. Sprinkle some icing sugar over the baking paper. Carefully invert the pavlova onto the sugared paper. Allow it to cool for 20 minutes.
  • Use an electric mixer to whip the cream until firm peaks form. Gently fold in the cherry puree with a metal spoon until marbled. Spread the cream over the pavlova, roll it up starting from a short end, and wrap it with baking paper. Chill in the fridge for 1 hour.
  • Remove the pavlova from its wrapping and delicately sprinkle with icing sugar. Generously spread the extra thickened cream on top, then adorn with frosted cherries and mint leaves for a beautiful finish.

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