The beauty of this pavlova roll is that you can experiment with all sorts of fruit to fill the centre. We’ve used banana, kiwi and passionfruit here, but any soft fruit will do. The result is still amazing.
- 4 passionfruit
- 4 egg whites
- ¾ cup (165 g) caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- 300 ml thickened light cream
- 1 banana (230 g), halved lengthways, sliced thinly
- 2 kiwifruit (170 g), quartered lengthways
- ⅓ cup (80 ml) passionfruit pulp
Preheat oven to 160 C/140 C fan-forced. Grease 25 cm x 30 cm swiss roll pan; line base with baking paper, extending paper 5cm over long sides of pan.
Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add caster sugar, 1 tbsp at a time, beating until sugar dissolves between additions; fold in cornflour, vinegar and extract. Spread meringue mixture into pan.
Bake meringue, uncovered, about 20 mins or until browned. Turn meringue onto sheet of baking paper sprinkled with half of the sifted icing sugar; remove lining paper, trim short ends of meringue.
Beat cream and remaining sifted icing sugar in small bowl with electric mixer until soft peaks form.
Spread cream mixture over slightly warm meringue; place fruit lengthways along centre of meringue. Roll meringue firmly from long side, using paper as a guide. Refrigerate until ready to serve.