Name: Rolled raspberry cream pavlova
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 15.00 ml cornflour; 30.00 g hazelnuts toasted; 4.00 eggs large, whites only; 210.00 ml castor sugar; 45.00 ml icing sugar; 250.00 ml cream; 10.00 ml kirsch; 125.00 g raspberries; 300.00 g raspberries; 15.00 ml fresh mint finely chopped; 75.00 g castor sugar

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Ingredients (11)

15.00 ml	cornflour
30.00 g	hazelnuts — toasted
4.00	eggs — large, whites only
210.00 ml	castor sugar
45.00 ml	icing sugar

FILLING

250.00 ml	cream
10.00 ml	kirsch
125.00 g	raspberries

RASPBERRY COULIS

300.00 g	raspberries
15.00 ml	fresh mint — finely chopped
75.00 g	castor sugar

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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.