Pavlova roll with rosewater berries recipe
- 1 punnet strawberries, finely sliced
- 1 punnet raspberries
- 1 punnet blueberries
- 1 tbs rosewater
- 2 tbl icing sugar
- 6 egg whites
- 1 cup caster sugar
- 16 tbp light thickened cream (optional)
Heat oven to 180°C. Spray 32cm x 24cm Swiss roll pan with oil and line with baking paper, bringing paper up the sides.
Add berries, rosewater and half the icing sugar together and set aside until needed.
Using an electric mixer beat egg whites until soft peaks form. Gradually add caster sugar and beat until dissolved; about 10 minutes. Spread over the prepared pan and bake for 12 minutes, until just set.
Remove from oven and set aside for a couple of minutes. On a tea towel, place a new piece of baking paper and lightly dust with remaining icing sugar. Turn pavlova out onto prepared baking paper and allow to cool completely; about 10-15 minutes.
Top pavlova with half the berries and roll from one long end to another to enclose berries. Place on a plate, cover and refrigerate until ready to serve. Serve with extra berries and cream (if desired).
- Serves 8.
- I love a good pav and you really don’t need a lot of cream for it to be decadent and gorgeous. This pavlova roll is gorgeous with or without the cream - allowing your guests the choice.
- This recipe was created by Jay Rogers who blogs at Moodie Foodie.