Continuing Lynda Hallinan's kiwi kai theme. If pavlova is pudding, then the pavlova roulade is definitely a dessert.
Get a bit posh - add coconut, brown sugar instead of caster sugar, grate white chocolate over the top or add a splash of brandy or orange liqueur to the cream as you beat it.
Also known as a rolled meringue, this roulade recipe comes from Tony Astle’s grandmother’s 1932 Otago Women’s League Cookbook.
Ingredients & Method:
Beat 5 egg whites until stiff, then pour in 1 cup caster sugar, a splash of vanilla essence, ½ teaspoon white vinegar and 1½ teaspoons cornflour.
Beat until glossy, spread into a sponge roll tin lined with baking paper and bake for exactly 12 minutes at 180ºC.
When cool, remove from tin, flip upside down onto a clean tea towel, peel off the baking paper, slather with whipped cream and fresh berries and roll up.
Even better with lemon or lime curd, or passionfruit pulp.
Home and Garden with Tony Murrell, 7am - 10am Saturday and Sunday mornings on RadioLIVE and streaming live to the rova app on Android and iPhone.