Peach & Passionfruit Pavlova Roulade
Serves 8 people
25-30mins Prep
A rolled pavlova filled with peach and passionfruit filling. It’s fruity sweetness in every mouthful.
By Barker's Professional
Ingredients
PAVLOVA
- 4
- 25 g Cornflour
- 5 g White vinegar
- 35 g Caster sugar
- 12 g Caster sugar
PISTACHIO CRUMB
- 60 g Butter
- 75 g Caster sugar
- 45 g Plain flour
- 50 g
- 2 g Salt
Method
- Beat eggs whites until stiff.
- Whisk in the cornflour, vinegar and the 35 grams of caster sugar. Beat until smooth.
- Fold in the 12 grams of caster sugar.
- Line a Swiss roll tin (350mm x 220mm) with silicon paper.
- Fill with the pavlova mixture and bake at 190°C for approximately 5 minutes until the top is lightly brown.
- Turn out onto greaseproof paper sprinkled with toasted coconut.
- Allow the pavlova to cool slightly then spread with the Barker’s Professional Peach & Passionfruit Patisserie Filling. Then roll up and place into the refrigerator for 30 minutes to set.
