Pavlova Roulade with Raspberries
A light meringue roll, filled with whipped cream and fresh raspberries, a modern take on the classic pavlova.
Total time
40 min
Prep
20 min
Cook
20 min
Difficulty
medium
Cuisine
New Zealand
vegetarian
Ingredients
4egg whites
1 cupcaster sugar
1 tspcornflour
1 tspwhite wine vinegar
1 cupthickened cream
2 tbspicing sugar
200gfresh raspberries
icing sugarfor dusting
Instructions
1
Beat egg whites to stiff peaks. Add sugar gradually, then cornflour and vinegar.
2
Spread onto a lined 25x35cm baking tray.
3
Bake at 160°C for 20 minutes. Cool 5 minutes then invert onto baking paper dusted with icing sugar.
4
Whip cream with icing sugar. Spread over meringue and scatter with raspberries.
5
Roll up using the paper as a guide. Refrigerate 30 minutes. Dust with icing sugar before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
430
Protein
4.8g
Fat
21.4g
Carbs
56.5g
Fiber
0g
Sodium
71mg
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