Rolled pavlova with fresh fruits

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We just got back from a road trip to Michigan and Tennessee. What a drive! A super cool thing we learned from this trip is that we could travel the world in 8 hours! I’m serious. From Michigan to Tennessee, we passed by Sidney, Versailles, Paris, London, Manchester, … you name it. How cool is that!


Rolled Pavlova with fresh fruits

(Adapted from Yotam Ottolenghi)

For the meringue:
250 g egg whites (about 6 large eggs)
375 g sugar
2 tsp vanilla extract
2 tsp white wine vinegar
2 tsp cornflour

For the filling:
300 ml heavy cream
1 tsp vanilla extract
30 g confectioner’s sugar
60 g toasted nuts (sliced almond, shelled pistachio,…)
5 ripe stone-fruits (peaches, plums, nectarine,…) cut into 0.5-cm segments
300 g berries (strawberries, blackberries, blueberries,…)

To make the meringue:

  1. Preheat the oven to 400 F (convection mode)
  2. Line a 11″x13″ baking pan with parchment paper.
    • Note: leave 1″ paper to hang over the sides of the pan.
  3. In a large bowl, use a handheld mixer to beat the egg whites to soft peaks.
  4. Slowly add the sugar, beat constantly until stiff peaks and glossy.
  5. Add vanilla extract + vinegar + cornflour and beat until combined.
  6. Pour the meringue mixture to the prepared pan and use a spatula to spread out evenly.
  7. Put in the oven and immediately lower the temperature to 320 F.
  8. Bake for 35 minutes.
  9. Let it cool completely.

To make the filling:

  1. In a medium bowl, use a handheld mixer to beat the heavy cream until soft peaks.
  2. Add vanilla extract + confectioner’s sugar and beat until combine.

To assemble:

  1. Place a clean tea towel over the top of the meringue.
  2. Turn the meringue onto a work surface.
  3. Lift the baking pan and peel off the parchment paper.
  4. Spread two-thirds of the whipped cream over the meringue.
  5. Arrange fruits and nuts on the whipped cream.
    • Note: save some nice pieces of fruits and nuts for decoration
  6. Roll up the pavlova into a log, start with the longest side closest to you.
  7. Slice the pavlova log onto a plate with the seam facing downward.
  8. Pipe the remaining whipping cream on the pavlova log and decorate with the remaining fruits and nuts.
  9. Serve immediately.