Pavlova Roulade with berries
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 6egg whites
  • 375g (12 oz) sugar
  • 10ml (2 tsps) cornstarch
  • 10 ml (2 tsps) white wine or grape vinegar
  • dash of vanilla essence
  • icing sugar for dusting
  • 250 m ( 1 cup) cream
  • 2 Tblsp icing sugar
  • Berries or fruit of choice
  1. Preheat the oven to 160ºC (350ºF).
  2. Line a swiss roll rectangular pan with baking paper.
  3. Beat egg whites for a period of 20 minutes adding sugar 1 tablespoon at a time until it is all incorporated and the mixture is very firm and glossy.
  4. Fold in the vanilla, vinegar and cornstarch (cornflour).
  5. Spread the meringue over the tray and bake for 20 minutes.
  6. Allow it to cool for a few minutes.
  7. Sprinkle sifted icing sugar over the top , top with cling wrap and then a clean dishcloth.
  8. Invert the tray so that your pavlova is sitting on top of the cling wrap.
  10. Mix the icing sugar with cream and whip until firm.
  11. spread the cream over the pavlova, top with berries and start to roll.
  12. Remember to use the long side to roll as you just want a simple long roll, if you use the short side you will get a thick, short roll, and it will break.
  13. TIP: This can only be refrigerated for up to 3 hours.
Recipe by Shades of Cinnamon at