Rolled raspberry cream pavlova

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 13
Servings 6
Time 30 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

12‑15 minutes
 
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.
 

Read more on: bake  |  fruit
 

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