Strawberry pavlova roll

If you are planning something special this weekend, why not try this - Strawberry Pavlova Roll.  It is easier than it looks and tastes amazing. Best of all you can make it ahead of time so you only need to slice and eat when it is time for dessert.

Enjoy,
Amanda xx

STRAWBERRY PAVLOVA ROLL

• 4 egg whites
• ¾ cup caster sugar
• 1 tsp vinegar
• 1 tsp cornflour
• 1 tsp vanilla essence (or 1/2 tsp vanilla extract)
• 300ml thickened cream
• 250g strawberries, chopped
• 1 passionfruit 

1. Preheat oven to 175oC. Line a swiss roll tin (22cm x 32cm) or similar size baking tray with baking paper.

2. In a large bowl, beat egg whites until soft peaks form. Slowly add sugar & continue beating until mixture is smooth & glossy & all sugar is dissolved.

3. Fold through vinegar, cornflour & vanilla.

4. Pour into lined tin & spread out evenly. Bake in preheated oven for 15 mins.

5. Allow to cool completely in tin before turning out onto a sheet of baking paper sprinkled with caster sugar.

6. Whip cream. Spread over meringue & cover with chopped strawberries (reserving some to decorate the top of the roll).

7. Roll up from the long side & place on a plate, still covered with baking paper. Can be refrigerated for up to 24 hours before serving.

8. Top with extra cream, strawberries & passionfruit just prior to serving.