Description
This Strawberry Pavlova Roulade is a light and airy dessert featuring a crisp meringue rolled with whipped cream and fresh strawberries. Perfect for summer gatherings, this gluten-free Australian classic combines the sweetness of crisp meringue with the freshness of berries in a stunning, rustic roulade.
Ingredients
Scale
For the meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries (sliced)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (160°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing some overhang for easy removal of the meringue after baking.
- Make the Meringue: In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar one tablespoon at a time, beating continuously until the mixture becomes glossy with stiff peaks. Gently fold in the white vinegar, cornstarch, and vanilla extract to stabilize the meringue.
- Spread and Bake: Spread the meringue evenly in the prepared pan to form a flat layer. Bake for 20–22 minutes until the top turns pale golden and becomes slightly crisp to the touch.
- Cool the Meringue: Let the baked meringue cool in the pan for 5 minutes. Then carefully turn it out onto a fresh piece of parchment paper dusted with powdered sugar, peeling off the original baking parchment. Allow it to cool completely to prevent cracking during rolling.
- Prepare the Filling: While the meringue cools, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form, ensuring a smooth and airy filling.
- Assemble the Roulade: Spread the whipped cream evenly over the cooled meringue base. Scatter sliced strawberries on top of the cream layer for freshness and flavor.
- Roll the Pavlova: Using the parchment paper as a guide, gently roll the meringue from the short end into a roulade. Minor cracks are natural and add to the rustic appeal of the dessert.
- Chill and Serve: Refrigerate the roulade for at least 1 hour to set before slicing. Dust with additional powdered sugar and garnish with extra berries if desired for presentation.
Notes
- Substitute strawberries with raspberries or blueberries for different berry flavors.
- Serve chilled for the best texture and freshness.
- Consume within 1–2 days to enjoy optimal taste and texture.
