A cousin to the traditional pavlova, a pavlova roll takes a fraction of the time to bake, is less sweet and lighter in texture… so perhaps a distant cousin! Feel free to use any fruit of your choice — summer berries and stone fruits, or autumnal fruits such as figs, pomegranates and grapes, will all work well.
- vegetable oil, to grease
- ¼ small ripe papaya (about 400 g), deseeded, diced
- 2 passionfruit, pulp removed
- 1 firm ripe mango, deseeded, peeled, diced
- ¼ small pineapple (about 350 g), peeled, diced
- 2 tsp lime juice
- 30 g (½ cup) flaked coconut, lightly toasted
- 4 egg whites, at room temperature
- pinch of salt
- 110 g (½ cup) caster sugar, plus 2 tbsp extra
- 3 tsp cornflour
- 1 tsp natural vanilla essence or extract
Yoghurt lime cream
- 180 ml (¾ cup) thickened cream
- 60 ml (¼cup) Greek-style natural yoghurt
- 1 tbsp icing sugar, sifted
- 1½ tsp finely grated lime rind
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 20 minutes
Chilling time 2 hours
Preheat oven to 190°C (170°C fan-forced). Grease a 20 cm x 30 cm (base measurement) Swiss roll tin or shallow slice tin with oil and then line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit.
To make the pavlova roll, use an electric mixer with the whisk attachment to whisk the egg whites and salt in a clean, dry large mixing bowl until soft peaks form. With the mixer on medium-high speed, gradually add the sugar a spoonful at a time, whisking well after each addition, until the mixture is thick and glossy and the sugar dissolves (test a little between your fingertips). Sift the cornflour over the meringue mixture, add the vanilla and whisk on low speed until just evenly combined.
Spread the meringue mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 12 minutes or until light golden on top and just firm to the touch.
Lay a 30 cm x 40 cm piece of baking paper on the bench top and sprinkle with the extra 2 tablespoons of caster sugar. Carefully invert the pavlova roll onto the paper and leave to cool (this will take about 20 minutes).
Meanwhile, to make the yoghurt lime cream, use an electric mixer with a whisk attachment or a balloon whisk to whisk the cream until soft peaks form. Add the yoghurt and icing sugar and whisk until firm peaks just from. Use a large metal spoon or spatula to fold through the lime rind.
When the pavlova roll has cooled completely, remove the baking paper from the top. Spread evenly with two-thirds of the yoghurt lime cream, leaving a 2 cm border. Lay the papaya in a single layer over the cream to cover and then drizzle over the passionfruit pulp. Starting at the shortest side closest to you and using the baking paper as a guide, carefully and loosely roll up the roll. Wrap the baking paper around the roll and use it to give the roll a good shape. Place, seam-side down on a tray. Chill for at least 2 hours.
To serve, gently toss the mango and pineapple with the lime juice. Trim the end of the roll to neaten and then cut the roll into slices. Serve topped with the fruit and sprinkled with the coconut. Pass the remaining yoghurt lime cream separately.
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.
This recipe is part of our Bakeproof: Aussie Day favourites.