Rolling your pavlova gives an impressive finish to the presentation and adds a lovely, unusual chewiness to the texture. It also makes it easier to transport if you’re bringing a plate or having a picnic. Just pour over the berry salad and icing sugar when you arrive.
(This recipe was featured at Better Homes and Gardens LIVE, Melbourne, 2012)
Preheat oven to 165°C.
Line a tray with paper, cut to approximately 32 x 24 cm.
To make the meringue, place the egg whites in a mixer and whisk to soft peaks. Add the cream of tartar then gradually beat in the caster sugar until the mixture is thick and glossy. Add the vanilla and cornflour, and vinegar if using. Beat on low until combined.
Spread the meringue over the baking paper in a flat rectangular shape. Cook for 15 to 20 minutes. Remove from the oven and leave to cool for 5 minutes. Turn onto a tea towel that has been dusted with the icing sugar.
Combine the berries, basil, balsamic vinegar, caster sugar and vanilla. Let macerate for 5 minutes.
Place the mascarpone in a large bowl and soften it with a whisk. Whisk in the yoghurt and then spread the mixture over the meringue. Roll it up like a Swiss roll, using the tea towel as you go. Place on a platter and spoon over the berries and their juices. Dust with extra icing sugar if desired.