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Preparation time
Total time
8 slice(s)


Pavlova Roll

  • 230 g castor sugar
  • 6 egg whites
  • pinch cream of tartar
  • 1½ tsp vanilla extract
  • 3 heaped teaspoons cornflour
  • 3 tsp white vinegar
  • 1 tbsp castor sugar, extra
  • ½ cup slivered almonds

Pavlova Filling

  • 300 g cream, (pouring or whipping)
  • Few mint leaves
  • passionfruit pulp
  • 1 punnet strawberries
  • 2 Kiwi Fruit, sliced

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

    Pavlova Roll
  1. Pre-heat oven to 160 C and line a Swiss Roll Baking Tray (26 x 38cm) with baking paper. Set aside.


  2. Place sugar into mixing bowl and mill 10 sec/speed 10. Set aside.

  3. Insert Butterfly, add egg whites, cream of tartar and vanilla to mixing bowl.

    Whip until very stiff and glossy for 6 min/37C/speed 3, beore gradually adding the sugar (see tips), cornflour and vinegar. Once all added, cook for further 2 min/speed 3.

  4. Spread mixture onto prepared tray and sprinkle with additional castor sugar and almonds.

    Bake for 10 - 15 minutes.

  5. Once cooked, turn off the oven and allow to cool gradually inside ithe oven with the door open.

    Once completely cooled, turn pavlova face down onto another piece of baking paper, tear away base paper and allow to cool for a few minutes.

  6. Filling Method
  7. Insert Butterfly.

    Place cream into mixing bowl and whip 20 - 40 sec/speed 3 until very thick. Spread cream over the pre-prepared Pavlova base and top with fruit.

  8. Roll up the Pavlova from the long end. Immediately place onto serving platter and chill before serving.


** Make sure your egg whites are at room temperature with absolutely no trace of yolk) **

** Make sure your TM bowl is very, very clean with absolutely no trace of oil or butter etc. or your eggs will flop. **

** If you feel your egg whites are not stiff enough, beat for a further few minutes using the Butterfly until you are satisfied. Beating the egg whites should be done for a minimum of speed 4 and with the MC REMOVED for the entire beating process **

** Make sure your castor sugar has been milled into the finest possible powder before adding. Grainy sugar will also cause the Pavlova to flop. **

** Add the castor sugar one tablespoon at a time with the blades still stirring on speed 3 before adding cornflour and vinegar **

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31


  • 27. March 2018 - 22:27

    leanchri Yep, you've got it right. Mine didn't crack, however reading on Google I see where if it's overcooked (and a few other reasons I can't remember it can crack).
    Trick is to do it straight from oven. Cool completely (about 30 min on a wire rack) before enrolling and fill, refill using Tea Towel to assist and chill before slicing.

    If all else fails dust heavily with icing sugar or whipped cream over cracks!!

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

  • 27. March 2018 - 22:09

    Sharon.thermomix: Hi Sharon .... so did you roll the meringue/tea towel and fresh paper all together to cool .... then had to unroll it all, fill and re-roll ? .... is that what you mean ? .... and it didn't crack or break at all rolling, un-rolling, filling and then re-rolling, etc ? .... thanks, Leanne

  • 5. March 2018 - 17:06

    Oh my goodness - haven’t made anything like this since I was in a uk high school!! Very easy, looks impressive and tastes great 👌🏻😋

  • 18. January 2018 - 23:41

    I made twice now with a mix of fresh and frozen egg whites (200 g) and was HUGE!
    Did in TM5 and egg whites were coming out lid, will do with 180g next time.
    I prefer almonds on top only and fill with either - 250g Marscapone and 125g cream or do a mix of cream and Creme Fraiche or yogurt.
    Blueberries and fresh mango slices are good as topping.
    Flipped it straight from oven onto a sugar dusted tea towel, peel baking paper off, replace the paper (with the unused surface onto Meringue) then roll Meringue/paper/tea towel together before cooling on a wire rack.
    Assembled and chilled it a couple of hours before serving - cut beautifully. 😋YUM

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

  • 30. June 2016 - 08:21

    Can this be made the day before it's needed And stored in the fridge?

  • 30. May 2016 - 12:00

    Easier to make than the stack but not quite as good. Would make again.

  • 13. April 2016 - 20:41

    Great recipe - will become a staple. thx

  • 31. March 2016 - 23:46

    Great recipe, quick and much easier than a traditional pav.

  • 26. January 2016 - 18:53

    It's in the oven now.....third time I have made. It is a fantastic recipe, thank you!!

  • 18. October 2015 - 23:07

    Another hit. Thanks. And to Leanne31 I have successfully made the pav part, without adding the cream, the night before 3 times now, always a winner.   X

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