Recipe: Pavlova Roulade

Love pavlova but no time for the real thing?
This roulade style dessert is the perfect  solution.  The filling and topping can be adapted to suit what you have in the fridge.  Try passionfuit instead of lemon curd,  swap berries for chocolate shavings, or drizzle with chocolate sauce.  

METHOD

1. Preheat oven to 170 hot air /circulaire
2. Line a swiss roll tin with baking paper
3. In the bowl of a stand mixer, whip egg whites to soft peaks and add caster sugar 1T at a time . Keep beating until the mixture is smooth and you cant feel grains of sugar when rubbed between two fingers
4. Fold in cornflour, vinegar and vanilla essence until completely mixed in.
5. Spread mixture gently and evenly  into baking paper lined tin and smooth lightly
6. Cook for 10 minutes at 170C then reduce the oven to 150 and cook for a further 7 -8 minutes until lightly golden and puffed.
7. Cool completely in tin. Cover lightly with another piece of baking paper and then flip so the soft side is facing upward on the new paper. Gently peel off the original paper from the base.
8. Spread with lemon curd and whipped cream
9. With the longer side facing you gently score 1/3 way up to make it easier to roll, then gently roll using the baking paper to help you
10. Use a wet knife to assist with cutting and serving.