This is much easier to make than it looks.
Using meringue as an alternative to sponge cake makes the ‘roll’ part much easier as it is more flexible. The absence of the chocolate frosting means the whole dessert is lighter and there is less cream per serving than with a normal pavlova. Although there is sugar in the meringue, this isn’t overly sweet so it is ideal to serve after a big holiday meal.
If you don’t like cherries you can easily substitute raspberries or even blueberries.
I adapted this recipe from one I found in the December 2015 issue of the Coles supermarket magazine.
Ingredients – serves 8:
- 4 egg whites
- 1 cup white sugar
- 2 teaspoons cornflour
- 1 teaspoon white vinegar
- icing (powdered sugar), for dusting
- 300ml/10 fl oz thickened (heavy/double) cream
- 2/3 cup pitted morrello cherries (from a jar or can)
- fresh mint leaves, optional, for decorating
- Heat your oven to 180C/160C fan forced/350F.
- Line a large rectangular pan (or baking tray which has a lip around the edge) with baking paper. The tray I used was 38cm x 26cm (15 inches x 10 inches).
- Beat the egg whites in a large bowl until soft peaks form.
- Gradually add the sugar whilst still beating the egg whites. You are aiming for a glossy meringue with all the sugar dissolved. (To test this, rub a little of the egg white between two fingers – if you can feel the sugar then you need to keep beating.)
- Gently fold the cornflour and white vinegar through the meringue.
- Spoon the meringue into the prepared tray and use a spatula to create an even layer.
- Bake for 10 minutes or until the meringue starts to turn light golden.
- Meanwhile place a clean tea towel on your work surface and then put another large piece of baking paper on the tea towel. Dust the baking paper with a generous amount of icing (powdered) sugar.
- Once the meringue is cooked, flip it onto the icing sugar-dusted baking paper, (so the meringue is sandwiched between two pieces of baking paper), and then leave it to cool for 20 minutes.
- To make the cherry cream filling, whip the cream to soft peaks and then fold through the pitted cherries. The cream should become marbled with the colour of the cherry juice.
- Remove the top piece of baking paper and then spread two-thirds of the cherry cream onto the cooled pavlova. Put the rest of the cherry cream in the fridge.
- Roll the pavlova starting from one of the long edges, using the baking paper to help. Remove the baking paper from the pavlova as you roll.
- Wrap the rolled pavlova in baking paper and put in the fridge on a tray or large plate for an hour to chill.
- Once the pavlova roll is chilled, remove from the fridge, place on your serving platter and top it with the remaining cherry cream. Dust with a little more icing sugar and decorate with fresh mint leaves, if you have them.
- Serve and enjoy!