Ingredients for Peach And Passionfruit Pavlova Roll
- 1 tablespoon + 200g caster sugar
- 6 large egg whites
- 50g slivered almonds
- 300ml heavy cream
- 50g icing sugar + extra for dusting
- 2 ripe peaches, sliced
- 100g passionfruit pulp
- 50g icing sugar + extra for dusting
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How to Make Peach And Passionfruit Pavlova Roll
- Preheat oven to 180°C (160°C fan-forced).
- Grease and line a 25cm x 30cm Swiss roll pan with baking paper, leaving a 2cm overhang on all sides.
- Place a second sheet of baking paper on a flat surface and sprinkle with 1 tablespoon caster sugar.
- In a clean, dry bowl, using an electric mixer, beat 6 large egg whites until stiff peaks form.
- Gradually add 200g caster sugar, beating for 10 minutes until glossy and the sugar has dissolved.
- Spread the meringue mixture evenly over the prepared pan, smoothing the top.
- Sprinkle with 50g slivered almonds.
- Bake for 10-12 minutes, or until the meringue is lightly golden and just starting to brown.
- Meanwhile, whip 300ml heavy cream with 50g icing sugar until stiff peaks form.
- Pat 2 ripe peaches dry with paper towel and slice thinly.
- Carefully invert the baked meringue onto the prepared sugared baking paper. Peel off the lining paper.
- Let cool for 3 minutes.
- Spread the whipped cream evenly over the meringue.
- Arrange the peach slices and 100g passionfruit pulp over the cream.
- Gently roll up the meringue from one long side, using the baking paper to help.
- Transfer to a plate, dust with icing sugar, and refrigerate for at least 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
98g
Fat
44g
Carbs
9g
