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Peach and raspberry pavlova roulade
Peach and raspberry pavlova roulade
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
A delightful twist on pavlova: roulade with peaches and raspberries.
Ingredients:
  • 4 brand free range egg whites
  • 215.00 gm caster sugar
  • 5.00 gm cornflour, sifted
  • 1 tsp white vinegar
  • 12.00 gm icing sugar, sifted, plus extra for dusting
  • 250g mascarpone
  • 63.13 gm brand double cream
  • 2 peaches, peeled, stones removed, chopped
  • 125g punnet raspberries
  • 125.00 ml honey-roasted macadamias, chopped
  • Mint leaves, to serve (optional)
Instructions:
  • Preheat the oven to 180C or 160C fan-forced. Grease a 32cm x 26cm Swiss roll pan and line the base and sides with baking paper, leaving a 5cm overhang above the rim of the long sides of the pan.
  • With an electric mixer, whip egg whites until they form firm peaks, then gradually add caster sugar while beating until the mixture is thick and glossy. Gently fold in cornflour and vinegar until just combined. Evenly spread the meringue in the prepared pan.
  • Bake for 10 minutes until firm. Place a clean tea towel on a piece of baking paper, sprinkle extra icing sugar on top. Flip meringue onto the paper, remove the baking paper, and let it cool completely.
  • Combine mascarpone, cream, and icing sugar in a bowl, stirring until smooth. Spread the mixture over the meringue, leaving a 1 cm border around the edges. Top with peaches and raspberries. Roll the meringue into a log starting from a short side using baking paper as a guide. Wrap the roulade in baking paper and a tea towel, then refrigerate for 1 hour.
  • Place the roulade on a serving platter and generously sprinkle with macadamia nuts and fresh mint leaves, if desired.

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