Happy Australia Day
I know pavlova originated in New Zealand but when I think of an Aussie BBQ I think of pavlova. I grew up with my Aunt making pavlova topped with whipped cream and a tin of drained mixed fruits. She always presented it on a glass cake stand, where it took pride of place on the buffet table.
There are many varieties of pavlova, chocolate, brown sugar, rolled, and so the list goes on. But once you master the technique of making meringue you can make any of them.
This rolled pavlova is my family favorite. Especially in summer when berries are in season. Rolled pavlova is the quickest to make, only 20 minutes in the oven. Perfect for a last minute dessert.
6 egg whites
1 1/2 cups caster sugar
1 tsp lemon zest
1 tablespoon lemon juice
1 punnet raspberries
1 cup whipped cream
2 tablespoon caster sugar
Pre heat oven to 160 fan force. Line a swiss roll tin or lamington tin with grease proof paper.
Whisk egg whites until firm peaks start to form. Gradually add sugar, tablespoon at a time. When all the sugar is incorporated turn mix master to high and beat until thick and glossy. Add zest of lemon and juice.
Smooth into lined tin and bake for 20 minutes.
Remove from oven and allow to rest for 10 minutes. Tip out onto a clean tea towel or piece of grease proof paper, scattered with a tablespoon of caster sugar.
When cooled spread with cream and berries.
To roll the pavlova, tuck the edge in and using the paper or tea towel continue to roll up. You don't have to be too gentle... you can manhandle it enough to pick it up and place on a serving tray.
Refrigerate until needed.