Best Pavlova Roll Recipe: Sweet, Light, Airy Dessert (2024)

Table of Contents

Pavlova Roll with Lemon Curd – Marry Berry Lemon Meringue Roulade with Pistachio Recipe

• Prep time: less than 30 min
• Cooking time: 10 – 30 min
• Serves: 8

Ingredients

For the meringue:

• 5 free-range egg white
• 280g/10oz caster sugar
• 50g/1¾ oz shelled pistachionuts, finely chopped
• icing sugar for dusting

For the lemon curd filling:

• 100g/3½oz butter softened
• 225g/8oz caster sugar
• 5 free-range egg yolks
• 3 large lemons, juice, and finely grated zest
• 300ml/10fl oz double cream, lightly whipped

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
3. The egg whites should be whisked for 8-10 minutes until they reach stiff peaks.
4. Gradually whisk in the sugar, adding it a teaspoon at a time. Whisk until your frosting is stiff and glossy, with no spots of unmixed powdered sugar left over.
5. Spread the meringue mixture into your tin, and sprinkle with some chopped nuts. Bake for about 8 minutes until it’s golden brown. Lower the oven temperature of 160C/ 140C Fan/Gas 3 to a little over 100 degrees Fahrenheit and bake for 15 minutes until firm to the touch.
6. Remove and turn the meringue upside down on a non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
7. To make the lemon curd, put the butter into a heatproof bowl, add the sugar, and whisk by hand until combined. Add the lemon zest and juice and whisk until smooth. Stir in the egg yolks.
8. Put the bowl over a pan of simmering water and whisk until the mixture thickens. This will take about 8-10 minutes. Be careful not to let the water boil, as this will curdle the curd.
9. Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Put the remaining lemon curd into a jar. It will be kept in the fridge for 2 weeks.
10. To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue.
11. Start at the edge of a long side, and use your finger to score in from there lightly. Roll up the meringue tightly, using the paper to help you. Place it on a plate with the join underneath. This should help you fold and start rolling up this base together.
12. Dust with icing sugar and serve immediately.

Pavlova Roll with Mascarpone and Berries – Raspberry Meringue Roulade with Mascarpone Recipe

• Prep time: 30 min
• Cooking time: 20 min
• Serves: 8 – 10

Ingredients

For the meringue:

• Vegetable oil, for greasing
• 180g egg whites, cold (from about 5 large eggs)
• 225g caster sugar (1 1/8 cups)
• Zest of half a small lemon
• 1/4 teaspoon salt

For the filling:

• 300ml thickened cream (1 1/4 cup)
• 115g mascarpone (1/2 cup), cold
• 30g icing sugar (1/4 cup)
• 1 tsp vanilla extract
• 1/4 tsp rose water, optional
• 80g raspberry jam (1/4 cup)
• 250g fresh raspberries (2 cups)

Method

1. Preheat the oven to 160°C. Grease and line a 25 x 38 cm rimmed baking sheet or swill roll tin with non-stick baking paper. Place a rack in the center of the oven.
2. Whisk the eggs whites until soft peaks have begun to form, 4-5 minutes. Add in sugar gradually and whisk well after each addition. Increase speed to medium-high and continue stirring for 3 more minutes – you’ll know it’s time when firm peaks are formed.
3. Add in the lemon zest and salt. Continue to whisk until the mixture reaches stiff and glossy peaks, 3 to 4 more minutes.
4. Spread the meringue into the prepared sheet and use a large rubber spatula or offset palette knife to spread it all around evenly.
5. Bake for 13 to 15 minutes. The meringue should be firm around the edges, just set in the middle, and will have taken on some light golden brown color on the top.
6. Remove from the oven and allow the meringue to cool for 15-20 minutes. You will notice that your once puffed and crispy shell begins to deflate as it flattens out in shape. This is all normal!
7. Place a large sheet of baking paper over the top of the meringue, then gently invert it out and onto a chopping board. Set aside, seam-side facing down, until completely cool.
8. To make the filling, beat together the cream and mascarpone until soft peaks have begun to form. Add in the sugar, vanilla, and rose water (optional). Beat until the mixture has just formed firm peaks.
9. Carefully unroll the meringue and remove the layer of paper that covers it. Use an offset spatula or butter knife to spread three-quarters of your cream evenly over the top, then use raspberry jam as a barrier before topping off with raspberries.
10. Tightly but gently roll the meringue back into its original shape, using the bottom layer of baking paper to help you, then carefully transfer it onto a serving plate.
11. Spread the remaining 1/4 of cream down the middle, then top with raspberries and refrigerate for another half hour.
12. Dust with icing sugar and serve immediately.