Ingredients
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
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6
25min
Preparation 10minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created for
TM 31
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9Afternoon tea Dinner Lunch Supper Biscuit/cookie Cake Custard/mousse Egg dish (soufflé, omelette) Gateau Ice cream Pastry Praline/sweets Roll Tart Creative Natural Birthday Buffet Children birthday Holiday Kids in the kitchen Party Picnic Chinese New Year Christmas Easter Mother's Day New Year’s Eve Spring Summer Valentine’s Day Australian Dessert Gluten free Vegetarian
Recipe's preparation
Pre-heat oven to 160 C and line a Swiss Roll Baking Tray (26 x 38cm) with baking paper. Set aside.
Place sugar into mixing bowl and mill 10 sec/speed 10. Set aside.
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.
Spread mixture onto prepared tray and sprinkle with additional castor sugar and almonds.
Bake for 10 - 15 minutes.
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.
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.
Roll up the Pavlova from the long end. Immediately place onto serving platter and chill before serving.
Pavlova Roll
Filling Method
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
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Tip
** 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 **
Comments
Add a commentleanchri Yep, you've got it right. Mine didn't...
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
Sharon.thermomix: Hi Sharon .... so did you roll...
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
Oh my goodness - haven’t made anything like this...
Oh my goodness - haven’t made anything like this since I was in a uk high school!! Very easy, looks impressive and tastes great 👌🏻😋
I made twice now with a mix of fresh and frozen...
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
Can this be made the day
Can this be made the day before it's needed And stored in the fridge?
Easier to make than the stack
Easier to make than the stack but not quite as good. Would make again.
Great recipe - will become a
Great recipe - will become a staple. thx
Great recipe, quick and much
Great recipe, quick and much easier than a traditional pav.
It's in the oven
It's in the oven now.....third time I have made. It is a fantastic recipe, thank you!!
Another hit. Thanks. And to
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
Hi Leanne31, Unfortunately we
Hi Leanne31,
Unfortunately we do not recommend making this one day and filling the next. You could experience breakage, different texture, leaks etc.
Kind regards,
Thermomix Head Office
Thank you for sharing this
Thank you for sharing this lovely recipe. I'm just wondering if you can make it one day and fill it the next.
Huge hit - I really wanted to
Huge hit - I really wanted to try the rolled pav, but was a bit nervous. It all worked perfectly - I didn't have the prettiest finished product, but hopefully that's practice. Delicious and not too heavy. Filled with cream and strawberries.
What an awesome recipe and I
What an awesome recipe and I can't believe it worked so good I never thought I could cook something like that! Thank you so much for sharing
Ditto the above (or below)
Ditto the above (or below) comments, easy, and delicious. First attempt HUGE success. Thank you.
Great recipe, thanks! Quick
Great recipe, thanks!
Quick and easy. I filled with whipped cream and berry coulis from the EDC
I love this pavlova! By far
I love this pavlova! By far the best I've had! The slivered almonds and extra caster sugar added texture and a nice crunch. A definite 'make-again'! I used double cream instead of whipped cream.
This was a winner. Followed
This was a winner. Followed instructions exactly. It worked perfectly and looked sensational. Filled with strawberries and shaved chocolate...yum!
Wow!! What a great crowd
Wow!! What a great crowd pleaser! Easy to follow recipe and easier using a thermie
I love this recipe and
I love this recipe and encourage everyone to have a crack at it!
I've made it a few times now and it's always a hit and I really loved the challenge of giving it a go!
THANKS FOR SHARING!
Ashley Van Niekerk - Thermomix Representative Mildura VIC 3500
I love this recipe! I layer
I love this recipe! I layer it with cream, lemon butter and sliced strawberries. Yum, yum, yum!
Live Life to the Thermo-max!
Great recipie, so easy!! my
Great recipie, so easy!! my first attempt at thermomix cooking and this easy recipie gave me so much confidence. Looks smashing and tastes great!!Thank you so much. :
This was so easy to make and
This was so easy to make and tasted fantastic.