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Tropical rolled pavlova

Recipe from: December 2010

Ingredients 9
Servings 8
Time 30 mins


  • 4
    egg whites
  • 8
    castor sugar
  • 1
  • 1
  • 1
    cream of tartar
  • 1
    dessert spoon cornflour
  • 1/2
    desicated coconut (optional)
  • 1
    tub fresh cream
  • Berries or tins of passion fruit


1 hr
Line a baking tray with foil shiny side down and brush with oil.
Heat oven to 180°C.
Sprinkle the coconut onto your greased tray.
Start beating the egg whites and as they thicken add the cornflour and 6 Tbs of the sugar.
Gradually beat in the tartar and vinegar. When stiff fold in the remaining sugar.
Spread evenly onto the baking tray.
Bake for 12 minutes.
While the pavlova is cooking spread another sheet of foil on your work surface and lightly grease it.
When your pavlova is cool turn it out onto the greased foil and carefully lift the upper foil away from it.
Spread with whipped cream (save some for decoration) and then your fruit, if using berries chop them.
Using the foil carefully roll it up, like you would a swiss roll.
Once rolled cut away any foil to make it easier to slide it onto a serving dish.
Pipe the remaining cream on the top and decorate with berries or  a few drizzles of passion fruit and some mint.

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