Peach And Passionfruit Pavlova Roll Recipes

PASSION FRUIT PAVLOVA

Steps:

• Preheat the oven to 275˚ and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside.
• Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
• Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225˚. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter.
• Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.

PEACH AND PASSIONFRUIT PAVLOVA ROLL

Steps:

• Preheat oven to 180°C/160°C fan-forced.
• Grease a 25cm x 30cm Swiss roll pan.
• Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
• Using an electric mixer, beat egg whites until stiff peaks form.
• Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.
• Spread mixture over prepared pan. Smooth top. Sprinkle with almonds.
• Bake for 10 minutes or until top just starts to brown.
• Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
• Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes.
• Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.

PAVLOVA ROLL

Steps:

• Preheat oven to 160°C ( 325°F ) Grease a slab tin.
• Place all of the ingredients in a mixer bowl and beat untill stiff peaks form.
• Spread the mixture into the prepared tin. Sprinkle with the slivered almonds and coconut, if desired- this is optional and not a necessity.
• Bake at 160°C for 20 minutes and then reduce oven temperature to 140°C and bake for a further 10 minutes.
• Remove from oven and turn the pavlova out onto a clean tea-towel. Roll up from the widest side. Cool.
• When cool, unwrap the pavlova and fill as desired. It's best not to overfill as it will be harder to roll and slice.
• Re-roll and serve cut into slices.
• The roll is best eaten with 24 hours.

VANILLA PAVLOVA WITH PINEAPPLE & PASSION FRUIT

Steps:

• Heat the oven to 130C/110C fan/gas 1. Line a baking sheet with baking parchment. Draw four circles, 8-10cm in diameter, on the baking parchment, then flip over. Whisk the egg whites in a large bowl using an electric whisk until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour and lemon juice. Pile the meringue in swirls onto the marked circles, making a dip in the middle, then bake on the lowest shelf for 55 mins-1 hr until crisp on the outside and dry underneath. Turn the oven off, leave the door ajar and leave the meringues to cool completely. Can be made a day ahead and kept in an airtight container.
• Whisk the crème fraîche in a bowl with the icing sugar and vanilla extract until thick and pillowy. Mix the pineapple and passion fruit together in a separate bowl. To assemble, spoon a quarter of the crème fraîche mixture onto each meringue, top with pineapple and passion fruit and drizzle with the passion fruit juice. Finish with mint leaves to serve, if you like.