Easy Pavlova Roll Recipe

5 from 1 vote

An easy pavlova roll recipe filled with chantilly cream, fresh strawberries and almonds for crunch. A show-stopping dessert for any occasion.

Prep Time15

Cook Time15

Cooling/chilling1 30

Course: Dessert

Cuisine: Australian, New Zealand

Servings:

Calories: 270kcal

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

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

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.

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