Raspberry and Cherry Pavlova Roll
Cooking time40 minutes
If you want to make a tasty Raspberry and Cherry Pavlova Roll that excels restaurant quality, all you need to do is to follow this recipe. It can be described as a colorful and elegant desert and you can make it the centerpiece at your next time dinner party. Do you know that the best way to enter into a person’s heart is through his/her stomach? This aspect clearly conveys the magical effects of flavorsome food. You can add one more thing. Consuming delicious food can be described as an intimate experience and it definitely creates wonderful memories, fosters lasting friendships and makes the heart grow fonder. And when you serve delicious Raspberry and Cherry Pavlova Roll with great care and love, your dear and near ones or guests can enjoy the food in the best possible manner and you can also make it a lifetime experience for them. Delicious foods have a captivating effect and they offer unbelievable experience for your taste buds. First of all, you have to preheat the oven to 302 Degree Fahrenheit (150 Degree Celsius).
Take a 20cm x 30 cm Swiss roll pan.
Grease and line it with a non-stick baking paper.
The next step is to place a second sheet of non-stick baking paper on a flat surface.
You have to sprinkle with the icing sugar and coconut as well.
Take a large bowl.
Place egg whites into the bowl.
The egg whites should be beaten using an electric beater.
Beat until firm peaks form.
The cater sugar should added in a gradual manner.
You have to beat really well after each addition.
Stop when the sugar has dissolved completely.
Take a lined tray.
Spread the mixture into the tray.
Now, it should be baked for 10 minutes.
The meringue should be turned out onto the coconut piece of baking paper.
Then, you have to take a balloon whisk.
The cream needs to be whisked until soft peaks form. (Extreme care should be given not to over-beat).
The next step is to fold in the fruche.
Then, you must spread over the pavlova in an even manner.
The cherries and raspberries should be scattered over.
Now, the paper should be used as a guide to help roll up the pavlova from a long side.
Cut into slices and Raspberry and Cherry Pavlova Roll is ready to serve.
- Desiccated coconut – 1 tablespoon.
- Egg whites – 4 nos.
- Icing sugar- 1 tablespoon.
- Double cream – 200 ml.
- Caster sugar – 3/4 cup. (The quantity should be equivalent to 172 grams).
- Strawberries – 1 punnet.
- Lemon meringue fruche – 150 gram container.
- Pitted fresh or frozen cherries – 120 grams.