Pavlova roll with balsamic basil, strawberry & raspberry salad

serves 8-10 desserts
difficulty moderate
prep time 15mins (approx.)
total time 1hrs 15mins (approx.)
main ingredient(s) Raspberries & strawberries, eggs, sugar, mascarpone, berries, yoghurt
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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)

Ingredients

Pavlova
6 large egg whites
1 1/2 heaped teaspoons cream of tartar (or 2 teaspoons white vinegar)
250 grams caster sugar
1 teaspoon vanilla bean paste
1 1/2 heaped teaspoons cornflour
1/2 cup icing sugar, for dusting, plus a little extra to serve
250 grams sheep’s milk yoghurt
250 grams mascarpone
Berry salad
1 1/2 punnets ripe strawberries, sliced in rounds
1 1/2 punnets raspberries
10 basil leaves, shredded
3 tablespoons aged balsamic vinegar
1 vanilla bean, splintered

Method

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.

Comments & Reviews5

MonkeyCan'tCook's picture
MonkeyCan'tCook
Mar 7, 2012

This video makes my mouth water!

deege's picture
deege
Dec 20, 2012

what brand is the vanilla paste used in the recipe.

Bily's picture
Bily
Jan 23, 2013

Karen. Love your work. Need to update/amend/annotate that sugar amount required is 200g as in ingredients list or 250g as in procedure instructions. Needed to crosscheck amounts as some of us sadly are a little bit obsessive in order to achieve best possible outcome. Probably though, 50g is neither here nor there, but simply for accuracy purposes. Looks great though and shall try recipe for Australia Day '13..... with the 250g measure. Cheers.

Sue D's picture
Sue D
Jan 27, 2014

this is in my oven now. Looks unreal - my eggs are only a day or so old, so they don't whip very stiffly, but it is still all looking great. Thanks for this - it is now on my list of regulars!!

Yol's picture
Yol
Feb 16, 2014

Made this for a dinner party last night - it was delicious and was the topic of conversation for at least 10 minutes amongst the dinner guests. Some of my friends who rarely eat desserts went back for seconds. Will definitely make it again.

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