This is for those reluctant to let summer go. It is simple, yet tasty and is sure to win you many friends. Apologies for the photos – they were taken in haste, twice, before imminent consumption. Alternatively, if the idea of rolling your pavlova fills you with fear and you are after a more traditional looking pavlova – give this one here a go.
Serves: Makes 1 pavlova roll, feeds 8
+ 4 egg whites
Preheat the oven to 140°C fan-forced. Line your largest, flat cookie tray with baking paper. Make sure the baking paper extends a little beyond the edges.
Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add in the sugar, beating the meringue until sugar is dissolved between additions. Fold in the vanilla, vinegar and cornflour. Spread the mixture onto the prepared pan, and sprinkle lightly with coconut and almond slithers. Bake on the lower shelf in your oven for about 20 minutes, or until meringue is lightly browned.
Meanwhile, cover a wire rack with a sheet of baking paper. When meringue is ready, invert onto the paper on the wire wrack. Remove the lining meringue was baked on, and allow to cool coconut/almond side down.
Whip the cream until soft peaks form, and spread over the cooled meringue. Top with passionfruit pulp and mango. Roll the meringue firmly from the long side, using the baking paper to guide the meringue as it rolls. Serve sliced.
Original recipe sourced from the Family Archives.