Rolled Pavlova (New Zealand & Australia)
- Meringue
- 3 egg whites
- 1 cup fine sugar
- 1 teaspoon vanilla essence
- 1 teaspoon vinegar
- 1 tablespoon cornflour (cornstarch)
- Crust
- 1 1/2 tablespoons fine sugar
- 1 1/2 tablespoons macadamia nuts
- 1 1/2 tablespoons skinned hazelnuts
- 1/2 teaspoon ground cinnamon
- Filling
- 1 cup whipped cream
- 2 tablespoons coffee or 2 tablespoons pureed berries
- 2 tablespoons icing sugar
- Preheat the oven to 350 degrees F. Line a sponge roll tin with baking paper.
- Beat the egg whites until stiff. Gradually beat in the sugar, a spoonful at a time, until the sugar has dissolved.
- Fold in the vanilla, cornflour and vinegar and spoon into the prepared tray.
- Put the crust ingredients into a food processor and process until the consistency of breadcrumbs. Sprinkle over the meringue.
- Bake for 10-15 minutes.
- Lift the Pavlova on its baking paper onto a rack to cool.
- Whip the cream with the coffee, spread over the Pavlova, and roll up, removing the baking paper as you go. Don't worry if the Pavlova cracks a little - sprinkle with icing sugar.
- To serve, cut into slices.
meringue, egg whites, sugar, vanilla essence, vinegar, cornflour, crust, sugar, nuts, hazelnuts, ground cinnamon, filling, whipped cream, coffee, icing sugar
Taken from www.food.com/recipe/rolled-pavlova-new-zealand-australia-370977 (may not work)