cook | eggs

By MANDY SINCLAIR

Passionfruit Pavlova Roulade recipe

Passionfruit pavlova roulade

4 egg whites
1 cup caster sugar
2 tsp cornflour, sifted
1 tsp white vinegar
250g mascarpone
¼ cup thick cream
1 tbsp icing sugar, sifted, plus extra for dusting
2 passionfruit

1. Preheat oven to 180C or 160C fan. Grease a 30cm x 25cm swiss roll pan. Line base and sides with baking paper, ensuring paper overhangs 5cm above rim of long sides of pan.
2. Using an electric mixer, beat egg whites until firm peaks form. Gradually add caster sugar, beating constantly until thick and glossy. Fold through cornflour and vinegar, until just combined. Spread meringue evenly into prepared pan.
3. Bake for 10-12 mins, until just firm. Line a clean tea towel with a piece of baking paper. Sift over extra icing sugar. Invert meringue onto paper, peel away baking paper from meringue and set aside to cool completely.
4. Place mascarpone, cream and icing sugar in a bowl and stir until smooth. Add passionfruit and mix to combine. Spread over meringue, leaving a 1 cm border around edge. Using baking paper as a guide, and starting from long side, roll meringue to form a log, using baking paper as a guide. Wrap baking paper and tea towel around roulade and refrigerate for 1 hr. Cut into slices to serve.

Serves 8

tip …….
To prevent roulade cracking ensure meringue is completely cold before filling and rolling


try this …….
Baked Custard Tart
Line a 24cm loose-based flan pan with shortcrust pastry. Blind bake at 200C or 180C fan for 20 mins, until pastry is dry and golden. Reduce oven temperature to 180C or 160C fan. Whisk together 2 eggs, 2 egg yolks, 2 cups cream, 1 cup milk, ¼ cup caster sugar and 1 tsp vanilla paste. Pour into pastry case and bake for 50-60 mins, until just set. Sprinkle over ground nutmeg. Refrigerate until cold.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted on 4th April 2012 and filed in cook
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