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Rolled raspberry cream pavlova

Preparation time: 30 minutes

Cooking time: 12‑15 minutes

Ingredients
15 ml cornflour
30 g toasted hazelnuts
4 large egg whites
210 ml castor sugar
45 ml icing sugar
FILLING
250 ml cream
10 ml Kirsch or fruit liqueur
125 g raspberries
RASPBERRY COULIS
300 g raspberries
15 ml fresh mint, finely chopped
75 g castor sugar

Method:
Grease and line a 25 x 30 cm Swiss roll tin. Dust with cornflour. Shake off excess. Blend the hazelnuts in a liquidiser until fine. Beat egg whites with an electric handbeater or whisk attachment of a food processor until soft peaks form. Gradually beat in the castor sugar. Spread mixture evenly into the Swiss roll tin, sprinkle with the ground hazelnuts and icing sugar and bake in preheated 150 °C oven for 12-15 minutes or until meringue is firm to the touch. Turn onto a sheet of greaseproof paper. Remove the lining paper and allow to cool to room temperature. FILLING: Beat the cream until stiff. Fold in the liqueur. Blend the raspberries to form a smooth puré;e. Fold into the cream mixture. Spread the filling evenly over the meringue. Roll the meringue up carefully, cover and chill. Coulis: Blend the raspberries, mint and castor sugar in a liquidiser until smooth. To serve: Slice the rolled pavlova into 2 cm thick slices and serve with raspberry coulis.

Recipe From : Ideas February 01, 1998

Recipe from Ideas : February 01, 1998 See what Ideas has in store this month. Subscribe now and save!