Peach And Passionfruit Pavlova Roll Recipes

Steps:

• Preheat oven to 180°C/160°C fan-forced.
• Grease a 25cm x 30cm Swiss roll pan.
• Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
• Using an electric mixer, beat egg whites until stiff peaks form.
• Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.
• Spread mixture over prepared pan. Smooth top. Sprinkle with almonds.
• Bake for 10 minutes or until top just starts to brown.
• Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
• Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes.
• Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.

Steps:

• Preheat the oven to 275˚ and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside.
• Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
• Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225˚. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter.
• Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.

Steps:

• Preheat oven to a moderately slow 160 degree C (or 140 for fan forced).
• Grease a 25cm x 30cm Swiss roll pan.
• Cut a sheet of baking paper so that overhangs the baking pan at both ends and place the paper on the baking sheet.
• Beat the egg whites in a small bowl with electric mixer until soft peaks form.
• The bowl and beaters must be absolutely clean and free of any grease or egg yolk or this won't work.
• Gradually add the sugar, beating to dissolve between additions.
• Fold in the vanilla, vinegar and cornflour.
• Spread the mixture onto the prepared pan and sprinkle on the coconut.
• Bake on a lower shelf for about 20 minutes or until the meringue is lightly browned.
• Cover a wire rack with another sheet of baking paper.
• Invert the meringue carefully onto the paper, then remove the lining paper.
• Allow to cool, coconut side down.
• Whip the cream until soft peak stage.
• Spread onto the cooled meringue.
• Top with the passionfruit and mango slices.
• Roll the meringue firmly from the long side, using the baking paper to guide the meringue.
• Serve in slices.
• This may not stay completely neat but it is delicious!

Steps:

• Preheat oven to 300 degrees. Draw four 4-inch circles or one 8-inch circle onto a sheet of parchment paper. Transfer parchment, traced side down, to a baking sheet.
• Whisk egg whites and a pinch of salt with a mixer on medium-high speed until soft peaks form. With machine running, add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Sprinkle in vinegar, cornstarch, and vanilla; whisk until just combined.
• With a rubber spatula, mound meringue onto parchment in center of circle or circles. Evenly spread meringue toward edges. Transfer to oven, and immediately reduce temperature to 200 degrees. Bake until meringue lifts off parchment easily, about 1 1/2 hours.
• Turn off oven. Let meringue cool completely in oven for 1 1/2 to 2 hours. Once meringue is cool and completely dry, scoop out passion fruit over tops. Garnish with whipped cream. Serve immediately.

Steps:

• Preheat oven to 160°C ( 325°F ) Grease a slab tin.
• Place all of the ingredients in a mixer bowl and beat untill stiff peaks form.
• Spread the mixture into the prepared tin. Sprinkle with the slivered almonds and coconut, if desired- this is optional and not a necessity.
• Bake at 160°C for 20 minutes and then reduce oven temperature to 140°C and bake for a further 10 minutes.
• Remove from oven and turn the pavlova out onto a clean tea-towel. Roll up from the widest side. Cool.
• When cool, unwrap the pavlova and fill as desired. It's best not to overfill as it will be harder to roll and slice.
• Re-roll and serve cut into slices.
• The roll is best eaten with 24 hours.