Australian/ Baking/ Christmas/ Dessert/ Recipes

The BEST Pavlova Roll – Easy Meringue Roulade

30/09/2021

Dessert is sorted for your next gathering with the best Pavlova Roll you’ll ever eat. Berries and whipped cream are rolled and encased in this easy meringue roulade – crispy on the outside, and soft on the inside – how it should be. Make ahead or on the day!

Pavlova roll ready to be served on plates.

Why We Love This

We joke that when you run out of time to make pavlova… make pavlova roll! It only needs 14 minutes in the oven, a slather of cream and fillings, before popping it in the fridge for a couple of hours. This is usually enough time for everything to set while you cook and eat dinner!

There’s nothing better than a dessert that looks this impressive, yet is still so easy to make.

It’s really adaptable to your favourite flavours, use the recipe as a base and tizzy it up to make it your own!

Meringue roulade laid out on a long wooden board.

What is a Pavlova Roll? 

Pavlova Roll is a variation of the very popular Australian / NZ Pavlova. Sometimes referred to as a meringue roulade, it has a crispy top and soft, mallow-like centre. Unlike original Pavlova, the meringue is spread out on a tray, baked, then layered with cream and berries, rolled up and served as a roulade.

You’ll often find this popular dessert served at big gatherings, birthdays or holidays such as Christmas, Easter and Australia Day.

Just like pavlova, the roll’s toppings and fillings vary depending on personal preferences. Popular combinations include berries, lemon, chocolate or mango. If you prefer an even faster, no bake version, Eton Mess may be more up your alley!

Where we learned this:

This was a favourite in Sarah’s home growing up. Her Nan kind of became obsessed with them, and would bring a roll to every gathering. So we hope you enjoy this recipe as much as her family has!

What You’ll Need

  • Egg Whites – The heart of the meringue! You can swap out chicken eggs for duck eggs if you have them.
  • Sugar – Caster sugar works best, as the fine grain blends quicker and easier with the eggs.
  • Cornflour / Cornstarch – Adding a little cornstarch helps to soften the inside of the meringue. It’s essential for that classic marshmallow-like texture. Sub with arrowroot powder.
  • Vinegar – This is the stabiliser for the egg whites. Sub with lemon juice or cream of tartar.
  • Vanilla Essence – We love the flavour vanilla brings to the pavlova, you only need a little but it goes a long way. You can add vanilla bean to the whipped cream for an even more decadent dessert.
  • Icing Sugar – Also known as confectioner’s sugar. This powdered sugar helps stop the meringue from sticking to the baking paper AND is nice and fine for sweetening the whipped cream.
  • Berries – Blueberries and strawberries make a wonderful topping. If you want a Christmas themed topping – go for kiwi fruit and strawberries instead.
Ingredients laid out to make a pavlova roll.

How to make Meringue Roulade:

  1. Pre-heat oven to 160°C / 320°F. Using a brush or paper towel, oil a baking tray then line with baking paper and smooth it out to the edges.
  2. Using a mixer or beaters, whip egg whites on medium until you have soft peaks. Start to slowly pour in the castor sugar, then beat on high for 8-10 minutes until glossy and smooth. The sugar should be dissolved at this point.
  3. Add cornflour, vinegar and vanilla essence and fold through on low until mixed through for around 30 seconds.
  4. Spread meringue mixture out on the lined baking tray, leaving a 2cm / 1 inch gap around all sides. Bake for 14 minutes or until you see it begin to brown.
  5. Meanwhile, prepare another piece of baking paper the same size as the tray and powder with 1 tsp of icing sugar.
  6. Remove pavlova from the oven and flip out onto the powdered baking paper. Carefully peel and remove the original baking paper and allow the pavlova to cool completely (around half an hour).
  1. Meanwhile, whip the thickened cream and 2 tbsp of icing sugar on high until thick and fluffy (around 1-2 minutes). Reserve around ½ cup of whipped cream for the topping.
  2. Slather the remaining whipped cream onto the base of the pavlova. Top with half the blueberries and sliced strawberries.
  3. Using the paper, begin to fold the pavlova up and away from you. You can roll the long edge for a longer roll, or roll the short edge for a taller but shorter roll. Once rolled into a roulade, with the edge on the bottom, use the baking paper to cover the roll, then wrap in a tea towel and place in the fridge to set for a minimum of 2-3 hours.
  4. Once ready to serve, unwrap from the paper and place on a serving plate. Top with the reserved whipped cream, blueberries and strawberries, or any other toppings of your choice.

Wandercook’s Tips

  • Make Chocolate Shavings – Chocolate shavings over the top of a meringue roulade make it look so fancy and don’t require much effort. You only need a square of chocolate or a couple of chocolate buttons to grate straight over the roll and garnish.
  • Leftover Egg Yolks – There’s so many ways to use leftover egg yolks. Add them to scrambled eggs, make hollandaise sauce with a blender or turn it into sweet shortcrust pastry!
  • Batch the Recipe – This is a 4 egg pavlova roll, but feel free to make it a 6 or 8 egg roll – just increase the other ingredients accordingly. You may need a bigger tray, or to make two separate rolls.
  • Electric Mixer – Using an electric mixer or hand beater will make this recipe 10x easier and quicker than trying to whisk the eggs by hand.

FAQs

I can’t roll the meringue, what can I do?

It’s totally salvageable! Cut the meringue into 4 sections, and make a stack instead of a roll.

What should I do if the meringue sticks to the paper?

In the first instance, peel VERY carefully and slowly. Next, try ALL corners. Sometimes, it comes off easy from a different angle.

Another trick is to sprinkle a little water on the baking paper before slathering the meringue mixture on before baking.

Can I make this the day before?

Yes, this is fine. For the freshest results, leave it rolled in the fridge, and don’t decorate with toppings until just before serving.

Why is there vinegar and cornstarch in pavlova?

Cornstarch / cornflour keeps the inside soft like a marshmallow, while the vinegar stabilises the egg whites as well as helping with the soft chewy centre.

Meringue roulade stuffed with berries on baking paper.

More impressively easy desserts for your next gathering:

★ Did you make this recipe? Please leave a comment and a star rating below!

Pavlova roll with berries on a wooden board.

The BEST Pavlova Roll – Easy Meringue Roulade

Dessert is sorted for your next gathering with the best Pavlova Roll you'll ever eat. Berries and whipped cream are rolled and encased in this easy meringue roulade – crispy on the outside, and soft on the inside – how it should be. Make ahead or on the day!
Prep Time: 15 minutes
Cook Time: 14 minutes
Setting Time: 2 hours
Total Time: 2 hours 29 minutes
Course: Dessert
Cuisine: Australian, New Zealand
Servings: 8 Serves
Calories: 260kcal
Author: Wandercooks
Cost: $10

Equipment

Ingredients

For the Pavlova Meringue

For the Whipped Cream

  • 300 ml thickened cream heavy cream
  • 2 tbsp icing sugar

Optional Toppings / Fillings

  • 1 punnet strawberries sliced
  • 1 punnet blueberries
  • 1 tbsp chocolate shavings or sprinkles
  • whipped cream

Instructions

  • Pre-heat oven to 160°C / 320°F. Using a brush or paper towel, oil a baking tray then line with baking paper and smooth it out to the edges.
  • Using a mixer or beaters, whip egg whites on medium until you have soft peaks. Start to slowly pour in the castor sugar, then beat on high for 8-10 minutes until glossy and smooth. The sugar should be dissolved at this point.
  • Add cornflour, vinegar and vanilla essence and fold through on low until mixed through for around 30 seconds.
  • Spread meringue mixture out on the lined baking tray, leaving a 2cm / 1 inch gap around all sides. Bake for 14 minutes or until you see it begin to brown.
  • Meanwhile, prepare another piece of baking paper the same size as the tray and powder with 1 tsp of icing sugar.
  • Remove pavlova from the oven and flip out onto the powdered baking paper. Carefully peel and remove the original baking paper and allow the pavlova to cool completely (around half an hour).
  • Meanwhile, whip the thickened cream and 2 tbsp of icing sugar on high until thick and fluffy (around 1-2 minutes). Reserve around ½ cup of cream for the topping. Slather the remaining cream onto the base of the pavlova. Top with half the blueberries and sliced strawberries.
  • Using the paper, begin to fold the pavlova up and away from you. You can roll the long edge for a longer roll, or roll the short edge for a taller but shorter roll. Once rolled into a roulade, with the edge on the bottom, use the baking paper to cover the roll, then wrap in a tea towel and place in the fridge to set for a minimum of 2-3 hours.
  • Once ready to serve, unwrap from the paper and place on a serving plate. Top with the reserved whipped cream, blueberries and strawberries, or any other toppings of your choice.

Video

Recipe Notes

  • Make Chocolate Shavings – Chocolate shavings over the top of a meringue roulade make it look so fancy and don’t require much effort. You only need a square of chocolate or a couple of chocolate buttons to grate straight over the roll and garnish.
  • Leftover Egg Yolks – There’s so many ways to use leftover egg yolks. Add them to scrambled eggs, make hollandaise sauce with a blender or turn it into sweet shortcrust pastry!
  • Batch the Recipe – This is a 4 egg pavlova roll, but feel free to make it a 6 or 8 egg roll – just increase the other ingredients accordingly. You may need a bigger tray, or to make two separate rolls.
  • Electric Mixer – Using an electric mixer or hand beater will make this recipe 10x easier and quicker than trying to whisk the eggs by hand.
  • Egg Whites – You can swap out chicken eggs for duck eggs if you have them.
  • Cornflour / Cornstarch – Sub with arrowroot powder.
  • Vinegar – Sub with lemon juice or cream of tartar.
  • Vanilla Essence – You can add vanilla bean to the whipped cream for an even more decadent dessert.
  • Icing Sugar – Also known as confectioner’s sugar.
  • Berries – If you want a Christmas themed topping – go for kiwi fruit and strawberries instead.

Nutrition

Nutrition Facts
The BEST Pavlova Roll – Easy Meringue Roulade
Amount per Serving
Calories
260
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
51
mg
17
%
Sodium
 
40
mg
2
%
Potassium
 
65
mg
2
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
28
g
31
%
Protein
 
3
g
6
%
Vitamin A
 
552
IU
11
%
Vitamin C
 
1
mg
1
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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The BEST Pavlova Roll - Easy Meringue Roulade

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