Description
This Strawberry Pavlova Roulade is a delightful dessert featuring a light and crisp meringue rolled with whipped cream and fresh strawberries. Perfectly golden and glossy, the pavlova layer is baked to a tender crunch and combined with sweetened cream and juicy berries to create an elegant and refreshing treat ideal for any occasion.
Ingredients
Scale
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
Whipped Cream Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Fruit Topping
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons strawberry jam (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper to prevent sticking and to aid in even baking of the meringue.
- Prepare Meringue: In a large, clean bowl, beat the egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks develop. Then gently fold in the vanilla extract, cornstarch, and white vinegar to stabilize the meringue.
- Shape and Bake Meringue: Spread the meringue mixture evenly over the prepared baking sheet, smoothing the surface with a spatula to create an even layer. Bake for 20 to 25 minutes, or until the meringue is golden and feels firm to the touch. Allow it to cool completely in the pan to maintain shape.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and fluffy texture perfect for rolling.
- Prepare for Rolling: After the meringue has fully cooled, carefully peel it off the parchment paper and transfer it onto a large sheet of wax paper which will help in rolling the pavlova without breaking it.
- Assemble the Roulade: Evenly spread the whipped cream over the meringue, leaving a small border around the edges to prevent spillage. Arrange the sliced strawberries evenly over the cream and optionally spread strawberry jam for extra flavor and moisture.
- Roll the Pavlova: Using the wax paper to assist, gently roll the meringue from one short side to the other, creating a roulade form. Carefully transfer the rolled pavlova to a serving platter, maintaining its shape.
- Garnish and Serve: Garnish the roulade with additional whipped cream and fresh strawberries as desired. Slice and serve immediately to enjoy the delicate balance of crisp meringue, creamy filling, and fresh fruit.
Notes
- Ensure your mixing bowl and beaters are completely clean and free from grease when whipping egg whites to achieve maximum volume.
- Add sugar gradually to stabilize the meringue and create a glossy texture.
- Cool the baked meringue thoroughly before adding cream to prevent melting.
- Use wax paper to help roll the pavlova gently and avoid cracks.
- Serve immediately once assembled to maintain the texture and freshness of the dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
