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Pavlova Roulade with Raspberries
A light meringue roll, filled with whipped cream and fresh raspberries, a modern take on the classic pavlova.
Ingredients
Instructions
Beat egg whites to stiff peaks. Add sugar gradually, then cornflour and vinegar.
Spread onto a lined 25x35cm baking tray.
Bake at 160°C for 20 minutes. Cool 5 minutes then invert onto baking paper dusted with icing sugar.
Whip cream with icing sugar. Spread over meringue and scatter with raspberries.
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.
