4
raspberry pavlova roulade
ingredients
roulade
9 free range egg whites
a pinch of salt
5g (1oz) caster sugar
1 tsp cornflour
a pinch of cream of tartar
1 tsp white wine vinegar
drops vanilla extract
filling
600ml (1 pint) double cream (you may
not need all of it)
1 jar of your favourite raspberry jam
450g (1lb) fresh raspberries
raspberry sauce
450g (1lb) fresh raspberries
tbsp lemon juice
tbsp icing sugar
serves 8
1 Preheat the oven to 180°C/50°F/gas
mark 4. Line a Swiss roll tin or a similar
sized baking tray with greaseproof paper.
Using your food processor, whisk the
egg whites with the salt until soft peaks
begin to form. Continue whisking while
adding the sugar until stiff and shiny.
Sprinkle over the cornflour, cream of
tartar, vinegar and vanilla and gently fold
them in.
Spread the egg white mixture all over
the greaseproof paper lined tray. Flatten
the top and smooth the sides.
4 Place in the oven and immediately
reduce the heat to 150°C/00°F/gas
mark . Cook for 0 minutes. Turn off
the oven, leave the oven door slightly
ajar and allow the roulade to cool. When
cooled, invert the roulade on to a sheet
of greaseproof paper and set aside.
5 Meanwhile, make the filling. Use your
food processor to whip the double
cream until soft peaks begin to form
Cover and refrigerate until needed.
6 For the sauce, put the raspberries
into your blender, add the lemon juice
and sugar, then use the pulse button
until smooth. Sieve the mixture and
refrigerate it.
method