Description
This Strawberry Pavlova Roulade is a light and airy dessert featuring a crisp meringue base rolled with luscious whipped cream and fresh strawberries. Perfect for spring and summer gatherings, it combines the delicate sweetness of meringue with the freshness of ripe strawberries, making a visually stunning and delicious treat.
Ingredients
Scale
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
Whipped Cream Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons strawberry jam (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper to prepare for baking the meringue.
- Beat Egg Whites: In a large, clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks develop. Then gently fold in the vanilla extract, cornstarch, and white vinegar ensuring everything is well incorporated.
- Form and Bake Meringue: Spread the meringue mixture evenly onto the prepared baking sheet, smoothing the surface with a spatula. Bake for 20 to 25 minutes or until the meringue is golden and firm to the touch. Remove from the oven and allow it to cool completely in the pan.
- Whip the Cream: While the meringue cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream will be the filling for the roulade.
- Prepare Meringue for Rolling: Once the meringue has cooled, carefully peel it off the parchment paper and place it onto a large sheet of wax paper to make rolling easier.
- Assemble the Roulade: Spread the whipped cream evenly over the meringue surface, leaving a small border around the edges. Arrange the sliced strawberries on top and spread strawberry jam evenly over if using.
- Roll the Pavlova: Using the wax paper, carefully roll the meringue starting from one short side to the other, forming a roulade. Transfer the rolled pavlova to a serving platter gently to maintain its shape.
- Garnish and Serve: Garnish with extra whipped cream and fresh strawberries if desired. Slice the roulade and serve immediately to enjoy the delicate and fresh flavors.
Notes
- Ensure the bowl and beaters are completely clean and dry before whipping egg whites to achieve maximum volume.
- Let the meringue cool fully before attempting to roll to prevent cracking.
- For a more intense strawberry flavor, use strawberry jam spread evenly inside and on top.
- Consume the roulade the same day it is made to enjoy optimal texture and freshness.
- If desired, chill the roulade briefly before slicing to make cutting easier.
