Sensational Berry Pavlova Roll

Methods and Directions

• Beat the egg whites with a small percentage of vanilla sugar until stiff peaks.
• Gradually add the rest of the sugar until the mixture is thick and glossy.
• Fold in the cornflour, vinegar and 50ml of the hot tea until just combined.
• Spread the mixture onto a paper-lined and well-greased tray.
• Bake at 170°C for 8–10 minutes until just set (slight colour).
• Turn out onto a piece of greaseproof paper lightly dusted with sugar.

• Infuse the loose tea in the cream overnight.
• Strain, discard the tea.
• Whip the cream to soft peak.
• Spread evenly over the Pavlova and sprinkle with the berries.
• Using the greaseproof paper, roll the Pavlova (like a Swiss roll).
• Roll again in a dry tea towel.
• Set aside in the refrigerator for 1 hour.
• Dust with icing sugar and slice.
• Garnish with two pieces of strawberry on each side of the sliced pavlova.