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- 4 egg whites
- 3/4 cup sugar
- 1 teaspoon of white vinegar
- 1 teaspoon of cornmeal
- 1 Teaspoon vanilla extract
- 300 ml of whipped cream
- 250 g of fresh strawberries
- 2 optional passion fruit
Grease a can of Swiss roll and cover with baking paper. Preheat the oven to 170C.
Beat the egg whites until soft peaks form.
Gradually add sugar and continue beating until mixture is stiff and shiny and all sugar dissolves.
Gently fold in the vanilla, cornmeal, and vinegar.
Spread meringue evenly in prepared can. Bake for 12-15 minutes.
Let cool completely before turning into sugary baking paper.
Brush with whipped cream and top with sliced strawberries.
Roll up from the long side and place on a serving plate, still covered with baking paper.
Refrigerate for 24 hours.
Decorate the top with strawberries and passion fruit if desired.
- 1 Swiss frying pan 23 cm x 38 cm
- 1 baking paper
- 1 serving plate
The pavlova roll is firmed after being refrigerated and easily cut into slices.
Passion fruit optional.