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Pavlova Roll

  • 4-6
Pavlova Roll

These rolls look great, are easy to cook and make a super variation to the standard pavlova.


  • 4 egg whites
  • 8 tblsp caster sugar
  • 1 tsp cornflour
  • 2 tsp vinegar
  • icing sugar for dusting


  1. Beat the egg whites in a clean bowl until they form stiff peaks but are not dry.
  2. Beat in 6 tablespoons of the sugar until thick and glossy.
  3. Sprinkle over the remaining 2 tablespoons of sugar and the cornflour, and drizzle the vinegar down the side. Fold by hand, or mix on a low speed with beaters, only until combined.
  4. Spread into a well-greased and paper-lined 20cm x 30cm slice tin.
  5. Bake at 180°C for 15 minutes. Cool in the tin for 5 minutes.
  6. Turn out on to a piece of baking paper, lightly dusted with icing sugar. Roll up quickly, rolling the baking paper inside as you go. It is easier to unroll this way. Leave until cold.
  7. Unroll, then fill with whipped cream and fruit puree, or diced fruit. Re-roll and slice to serve.

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