Desserts
Raspberry and Nectarine Pavlova Roulade
A pavlova roulade that combines a crisp exterior with a marshmallowy meringue, spiralled with 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 allow me to maximise 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.
The recipe
Raspberry and Nectarine Pavlova Roulade
adventureswithsugar.com/raspberry-and-nectarine-pavlova-roulade/
Method
Method: pavlova
- Preheat and line the tray: Preheat the oven to 175˚ Celsius. 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).
- Whip the egg whites: 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.
- Add the water and sugar: Turn the mixer to medium-low and drizzle in the water. Slowly sprinkle in the sugar a tablespoon at a time, waiting for it to dissolve into the egg before adding more.
- Whip until glossy: Then turn the speed up to high and whip for around 5 – 7 minutes, or until you have a stiff glossy mixture.
- Fold in the flavourings: 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.
- Bake: Spread the meringue onto your baking sheet and bake for 20 – 25 minutes, or until it takes on a light tan colour.
- Let cool: Remove from the oven and let cool completely in a pan. It is also fine to cover it once cool and store it overnight.
Method: filling and assembly
- Whip the cream: Whip the cream to soft peaks, then add in the two teaspoons icing sugar and vanilla and continue to whip to stiff peaks.
- Prepare the nectarines: Slice the nectarines into wedges, around the pip. Then cut into pieces, reserving a few slices for the top.
- Turn out the pavlova: Dust a clean tea towel with icing sugar. Then loosen the sides of the pavlova with a butter knife and flip onto the tea towel.
- Spread the cream: Add about 250ml of the whipped cream, reserving 100ml for the top, and spread evenly.
- Add the fruit: Then add the raspberries and the cubed nectarines randomly on the cream.
- Roll: From the long side, begin to roll the roulade away from you, using the tea towel to support as you roll.
- Decorate: Transfer onto your serving platter. Top with dollops of remaining cream and fresh fruit.
- Chill: Set aside in the fridge for a few hours to chill and for the meringue to soften slightly, before slicing and enjoying.
Comments
No comments yet.
Leave a comment