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Pavlova roulade with lychee, banana and passionfruit cream
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Vibrant and refreshing fruit dish brings a taste of paradise, ideal for summer finale.
Ingredients:
  • 4 eggwhites
  • 200g caster sugar
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 300ml ctn thickened cream
  • 12.00 gm icing sugar mixture
  • 3 passionfruit
  • Icing sugar mixture, extra, to dust
  • 6 fresh lychees, halved
  • 1 just-ripe banana, chopped
Instructions:
  • Preheat your oven to 180°C. Thoroughly grease and line a 25x30cm Swiss roll pan with baking paper, ensuring the paper hangs over the sides.
  • With an electric mixer, whisk the egg whites in a spotlessly clean, dry bowl until stiff peaks form. Slowly incorporate the sugar, one tablespoon at a time, ensuring each addition is well mixed. Keep whisking until the sugar dissolves completely. Fold in the cornflour and vinegar using a metal spoon until just blended. Transfer mixture to the prepared pan and use a palette knife to level the top. Bake in preheated oven for 10 minutes or until the meringue lightly browns.
  • Lay a fresh tea towel on a clean work surface and place a large sheet of baking paper on top. Sprinkle with the icing sugar mixture. Gently flip the pavlova onto the paper, top side down. Allow it to cool for 20 minutes.
  • Whip the cream with an electric mixer until soft peaks form. Mix in the icing sugar and two passionfruit by gently folding. Spread the passionfruit cream evenly over the pavlova. Roll the pavlova carefully around the filling, using the paper and tea towel as a guide. Chill the pavlova wrapped in baking paper and tea towel in the fridge for 1 hour.
  • Unwrap the roulade and gently dust it with extra icing sugar. Slice it and arrange the pieces on serving plates. Garnish with lychees, banana slices, and the remaining passionfruit pulp before serving.

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