Roulade

By jan_ice

Ingredients

• For the filling:
• 6 large eggs, whites
• 1 pinch Salt
• 200 g caster sugar 14 tbs
• 1.5 tsp cornflour
• 2 tsp white wine vinegar
• 0.5 tsp vanilla essence
• 300 ml double cream
• 1 tbsp Brandy
• 1 tbsp icing sugar
• 400 g mixed berries, such as strawberries and blueberries
• For the sauce:
• 4 passion fruit,
• 5 Strawberries
• 2 large Mango, firm, skinned and diced
• 0.5 can papaya, cubed (optional)
• 100 ml sugar syrup
• For decoration:
• 200 ml double cream 10 oz
• 5 Strawberries
• 2 pinches icing sugar

Preparation

Step 1

1. Set the oven to 165ºC/gas 3/320.

Line a 23x32cm Swiss roll pan with Black Magic or silicone paper (paint lightly with sunflower oil if using the latter).

2. Whisk the egg whites and salt together until they stand in floppy peaks.

Beat in half of the sugar, 2 tbsp at a time.

Carefully fold in the remaining sugar, cornflour, vinegar and vanilla.


3. Spread over the prepared tin with a palette knife.

4. Bake in the centre of the oven for 15 minutes. Turn the tin around in the oven and cook another 10 minutes, or until just beginning to colour on top and then cool in the tin for 10 minutes.

5. Place a thick sheet of greaseproof paper on a cake wire and sprinkle with the 2 tbsp extra caster sugar.

6. Carefully flip over the Pavlova on the paper and peel the paper off the bottom, if using.

Leave to cool for another 10 minutes.

You may need to trim the short sides, if they are dry and crusty, with a serrated knife before rolling.

7. To make the filling, whisk the cream until very thickened, add the sugar and brandy and continue to whisk until stiff.

8. Spread the cream over two-thirds of the roulade and sprinkle with the fruit.

9. Using the paper, roll the Pavlova, turning the long side in first and use it to keep it rolled up.