This pavlova roll recipe is a soft meringue cake baked flat, sprinkled with almonds, then rolled with chantilly cream and fresh strawberries. Also called a pavlova roulade, it’s lighter than a sponge roll but just as show-stopping. My mother-in-law always made her pavlova rolls this way and I love the contrast of crisp almonds against the marshmallowy meringue.
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The best part about a rolled pavlova is that it looks fancy but is surprisingly easy to make. Once you’ve mastered my classic pavlova, this recipe is a natural next step. You can also try it with lemon curd for a tangy twist, drizzle with homemade caramel for richness, or serve with macerated strawberries for extra syrupy flavour.
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Why You'll Love This Recipe
- A beautiful dessert that’s much easier than it looks.
- It’s an easy pavlova roll that looks impressive but comes together quickly.
- Soft, marshmallowy meringue paired with crunchy almonds and fluffy cream.
- Customise with fillings like lemon curd, caramel, or coconut.
- Perfect for holidays, family dinners, or when you want a lighter dessert.
Recipe Ingredients
- Egg whites are the base of your pavlova, whip until glossy and thick.
- Caster sugar dissolves into the egg whites for structure and sweetness.
- Cream of tartar helps stabilise the meringue and keep it marshmallowy inside.
- Slivered almonds add crunch and nutty contrast.
- Chantilly cream is softly whipped cream flavoured with vanilla.
- Fresh strawberries, sliced thin for sweetness and colour.
See recipe card for full list of ingredients and quantities.
How to Make A Pavlova Roll
- Step 1: In a stand mixer, whisk egg whites and cream of tartar at medium speed, until soft peaks form.
- Step 2: Slowly add the sugar, a spoonful at a time, then continue to whisk at medium for another 10 minutes
- Step 3: Check that the sugar has dissolved, by rubbing the meringue between your thumb and forefinger. It should be smooth, not gritty.
- Step 4: Spread meringue into a lined tray.
- Step 5: Sprinkle with slivered almonds, then bake for 14-15 minutes, until lightly golden.
- Step 6: While the meringue cooks, prepare a sheet of baking paper by sprinkling it with extra caster sugar. Once meringue has cooked, turn it onto the baking paper, almond side down. Gently peel the lining paper away and leave meringue to cool.
- Step 7: Spread chantilly cream onto meringue, leaving a 5mm border at the short end furthest away from you. Sprinkle with strawberries
- Step 8: Starting from the short side closest to you, roll the meringue gently, using the paper underneath to guide it. Transfer to serving plate.
Hint: to avoid cracking the roll when transferring it to your serving plate, use 2 egg lifters to lift it up. Even better is a cake lifter, which is what I use when moving my pavlovas.
A hit at our family dinner
I’ll definitely be making it again.”
Variations & Substitutions
- Swap strawberries for raspberries, passionfruit pulp, or peaches.
- Fill with lemon curd for tanginess.
- Use homemade caramel sauce and toasted pecans for a richer dessert.
- Try sprinkling toasted coconut instead of almonds for a tropical twist.
- Omit the almonds and use strawberries and chocolate chips to fill the roll.
Equipment
You’ll need a lined baking tray that fits your oven (I use a 25cm x 38cm), a stand mixer for beating egg whites, a set of spatulas, and a cake lifter to move the roll easily without cracks.
Storage
Fridge: Store covered for up to 1 day. Best enjoyed fresh.
Not suitable for freezing.
Top Tip
Always test your meringue mixture by rubbing a little between your fingers. If it feels smooth, the sugar has dissolved. If it feels gritty, keep mixing.
FAQ
Yes, but it’s best eaten within 24 hours. Prepare and roll it the night before, then store in the fridge until serving.
No. Meringue loses its texture once frozen and thawed.
Roll gently from the short end, using the parchment underneath to guide and support it.
Bake meringue in a tray, cool on sugared paper, spread with cream and fruit, then roll it up and chill before serving.
Pavlova rolls can crack if the meringue is over-baked, rolled when too cold, or handled too firmly. To avoid this, bake until just set and lightly golden, then roll when the meringue has cooled, but still flexible. Using baking paper dusted with caster sugar also helps prevent sticking and tearing.
Easy Pavlova Roll Recipe
Ingredients
Meringue
- 5 Egg whites XL, room temperature
- 275 grams Caster Sugar plus extra for sprinkling
- ¼ teaspoon Cream of Tartar
- 60 grams Slivered almonds
Chantilly Cream
- 300 ml Cream
- 1 teaspoon Vanilla Extract
- 2 tablespoons Caster Sugar
Filling
- 250 grams Fresh strawberries, hulled and sliced
Instructions
Meringue
- Preheat oven to 180℃ or 350℉
- Spray and line a 25cm x 38cm baking tray with baking paper
- In the bowl of an electric mixer fitted with a whisk attachment, whisk egg whites and cream of tartar on medium speed, until soft peaks form
- Gradually add the caster sugar, 1 tablespoon at a time and continue beating for 30 seconds between additions. Once all the sugar has been added, keep mixing until meringue is smooth and glossy (around another 10 minutes).
- Take a small amount of meringue with your fingers to check if the meringue is smooth. If it's still gritty, keep whisking.
- Spread mixture onto your prepared tray, then sprinkle with almonds.
- Bake for 14-15 minutes, until lightly golden. While it's baking, prepare another sheet of baking paper by sprinkling it with another tablespoon or 2 of caster sugar.
- Once cooked, remove the meringue from the oven and turn over onto the prepared baking paper, almond side down. Leave to cool
Chantilly Cream
- Place cream, vanilla and sugar in a mixing bowl
- Using a hand whisk, or stand mixer, whisk ingredients until stiff peaks form
- Gently spread cream onto the meringue, leaving a 5cm border at one of the short ends
Strawberries
- Sprinkle over the strawberries, keeping that 5cm border
Rolling
- Using the baking paper as a guide, gently lift the meringue from the short end (not the one with the 5cm border)
- Start rolling the pavlova to enclose the filling, finishing at the short end with the 5cm border. This will be you underside seam.
- Transfer to a serving plate (see my tips) using 2 egg lifters or a large cake lifter.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Oven temperatures can vary a lot, so every now and then, check your oven with an oven thermometer -it can make a big difference in baking, especially with meringues.
- I like to bake my pavlova in a fan-forced oven at 110 Celsius or 230 Fahrenheit
Nutrition
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Sandra says
My family loved this!
Debbie says
This was so delicious. And easy!
Kate says
My family loved this!