Raspberry and Nectarine Pavlova Roulade

This delicious bake combines a crisp exterior with a marshmallowy meringue, which spirals freshly whipped cream and fresh seasonal fruit

In the height of summer, I don’t want to spend hours slaving over a hot stove. Instead, I want light summery flavours and simple make ahead bakes, that allows me to maximize on the long, lazy days in Cape Town. This raspberry and nectarine pavlova roulade is the perfect dessert to tick-off both those criteria.

I first made this for Christmas, and shared the pictures on my Instagram stories, from which many of my community requested the recipe. Unfortunately, I was flying off to Vienna the next day and had absolutely no time to make and shoot another before then. But I did say I would make it a priority to do as soon as I returned …. so, here we are 🙂

The base recipe for the pavlova comes from Zoë François, who is probably officially (and unofficially) dubbed the queen of Pavlovas. The recipe itself is actually quite simple, whip egg whites to soft peaks and slowly add in the sugar (with a few other additions for the perfect crispy on the outside, mallowy on the inside pavlova feel). Linsen got me Zoë’s book, Zoë bakes cakes as an anniversary present and I have not baked much from it. I knew that this would need to be the inaugural bake, and I can confirm that it was definitely the right choice!

The meringue is really a blank canvas however, and the fillings are really what bring it to life!

The base pavlova recipe has been adapted from Zoë bakes cakes, which can be found on Amazon and I think even at Exclusive Books, if you are in South Africa.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar , Facebook at Adventures with Sugar, TikTok or leaving a comment below. Baking and sharing these delights are really a labour of love, and so when any of you make and share this with me, it really means more than you know.

FOR THE PAVLOVA

• 150g egg whites (about 5 large eggs)
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 3 Tablespoons cold water
• 250g sugar
• 1 teaspoon of vanilla extract
• 1 Tablespoon cornflour
• 1 teaspoon vinegar/lemon juice

METHOD

1. Preheat the oven to 175 degrees celcius. Line the base of a large oven tray with baking paper, (The tray should be around 28cm by 40cm – so bigger than a standard sheet tray).
2. In a stand mixer, fitted with the whisk attachment, add in the egg whites, cream of tartar and salt and whisk on medium high speed for three minutes or until medium peaks form. A hand mixer works fine too.
3. Turn the mixer to medium-low and drizzle in the water. Slowly sprinkle sugar a tablespoon at a time, waiting for it to dissolve into the egg before adding more.
4. Then turn the speed up to high and whip for around 5 – 7 minutes, or until you have a stiff glossy mixture.
5. Finally, by hand, add in cornflour, vinegar and vanilla and fold into the meringue with a spatula. Do this delicately as you do not want to knock out too much air.
6. Spread the meringue onto your baking sheet and bake for 20 – 25 minutes, or until it takes on a light tan colour.
7. Remove from the oven and let cool completely in a pan. It is also fine to cover it once cool and store it overnight.

FOR THE FILLING AND ASSEMBLY

• 350ml whipping cream
• 2 teaspoons icing sugar, plus more for dusting the roulade
• 1 teaspoon vanilla bean paste
• 2 nectarines
• 200g raspberries

METHOD

1. Whip the cream to soft peaks, then add in the two teaspoons icing sugar and vanilla and continue to whip to stiff peaks.
2. Slice the nectarines into wedges, around the pip. Then cut into pieces, reserving a few slices for the top.
3. Dust a clean clean tea towel with icing sugar. Then loosen the sides of the pavlova with a butter knife and flip onto the tea towel.
4. Add about 250ml of the whipped cream, reserving 100ml for the top, and spread evenly.
5. Then add the raspberries and the cubed necatrines randomly on the cream.
6. From the long side, begin to roll the roulade away from you, using the tea towel to support as you roll.
7. Transfer onto your serving platter. Top with dollops of remaining cream and fresh fruit.
8. Set aside in the fridge for a few hours to chill and for the meringue to soften slightly, before slicing and enjoying.

Recipe by adventureswithsugar