Rolled Pavlova New Zealand Australia Recipes

ROLLED PAVLOVA (NEW ZEALAND & AUSTRALIA)

Steps:

• Preheat the oven to 350 degrees F. Line a sponge roll tin with baking paper.
• Beat the egg whites until stiff. Gradually beat in the sugar, a spoonful at a time, until the sugar has dissolved.
• Fold in the vanilla, cornflour and vinegar and spoon into the prepared tray.
• Put the crust ingredients into a food processor and process until the consistency of breadcrumbs. Sprinkle over the meringue.
• Bake for 10-15 minutes.
• Lift the Pavlova on its baking paper onto a rack to cool.
• Whip the cream with the coffee, spread over the Pavlova, and roll up, removing the baking paper as you go. Don't worry if the Pavlova cracks a little - sprinkle with icing sugar.
• To serve, cut into slices.

NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 250°F.
• Using a clean and perfectly dry bowl, beat egg whites. When soft peaks form, add sugar gradually.
• Beat until very stiff, continue beating and add salt, then vinegar, and finally vanilla a few drops at a time.
• Beat in the cornstarch and keep beating until the mixture is really glossy and will stand when cut with a knife.
• Cover a baking pan with a sheet of parchment paper, tip the pavlova mix into the center of the pan and spread it into around about 8 - 9 inches across, leave the center slightly caved inches
• Place on rack in center of oven and cook for one hour, then turn oven off and leave until oven is cold.
• Do not open the oven at all until it is cold. If you are unsure, it's better to leave in too long than open early.
• This pavlova has a slightly crisp outside and is like marshmallow on the inside. You may dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added or pastry cream. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours.