Thursday, November 20, 2014

Iced strawberry pavlova roll

Melt-in-the-mouth meringue rolled around strawberry sorbet and whipped cream is a star dessert and not as complicated as it looks.

* Serves 6–8

  • 2 tsp. cornstarch
  • 1 cup superfine sugar
  • 4 egg whites, at room temperature
  • confectioners’ sugar, sifted
  • 1 1/2 cups strawberry sorbet
  • 1/2 cup heavy cream
  • confectioners’ sugar, fresh strawberries, and mint leaves, to decorate

Line a 12 × 9-in. jelly-roll pan with a nonstick baking liner or waxed paper, cut to fit. Sift the cornstarch and blend evenly with the superfine sugar. Whisk the egg whites until they form firm peaks but are not dry and crumbly. Then whisk in the sugar-cornstarch mixture gradually until stiff and glossy. Spoon into the prepared pan and flatten the top out. Place in a cold oven and turn it to 300°F (150°C). Cook for 1 hour until the top is crisp but the meringue still feels springy (if it appears to be coloring early in the cooking, reduce the temperature so it does not turn brown). Turn out immediately onto a double sheet of waxed paper that has been sprinkled with sifted confectioners’ sugar, and let cool.

Meanwhile, soften the sorbet and whip the cream. When the meringue has cooled, carefully and quickly spread it with the sorbet and then with the whipped cream. Roll up, using the paper as a support, and wrap lightly in foil. Return to the freezer. Freeze for about 1 hour (or up to several days) before serving, sprinkled with more confectioners’ sugar and topped with fresh strawberries and mint.

Variations:

  • Iced passion fruit ripple roll
Prepare the basic recipe, but use vanilla ice cream instead of the strawberry sorbet, omit the whipped cream, and drizzle the vanilla ice cream with the pulp of 2 passion fruit before rolling up. Serve with a little more passion fruit pulp spooned evenly on top instead of strawberries and mint.

  • Iced chocolate marshmallow roll
Prepare the basic recipe, using bitter chocolate gelato instead of strawberry sorbet. Sprinkle with chopped marshmallows before rolling up. Serve topped with chocolate flakes or curls instead of strawberries and mint.

  • Iced coffee & nut roll
When preparing the basic recipe, use coffee gelato instead of the strawberry sorbet. Sprinkle with 1/2 cup chopped nuts before rolling up. Serve drizzled with toffee sauce instead of decorating with strawberries and mint.

  • Iced hazelnut & lemon roll
Make the basic recipe, adding 1/4 cup crushed toasted hazelnuts to the meringue mixture before cooking. Replace the strawberry sorbet with lemon gelato. Serve sprinkled with more toasted nuts and confectioners’ sugar instead of strawberries and mint.