Pavlova fruit roll

The beauty of this recipe is that you have the delicious taste of a pavlova with a much shorter cooking time. Rolling the meringue in this way results in a bright, fruit filled centre that looks exquisite on the plate.

  • 35 mins cooking
  • Serves 6
  • Print


Pavlova fruit roll
  • 4 egg whites
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 tablespoon caster (superfine) sugar, extra
  • 2 cup (500ml) thickened (heavy) cream, whipped
  • 250 gram (8 ounces) strawberries, halved
  • 1 kiwifruit (85g), sliced thinly
  • 2 tablespoon passionfruit pulp


Pavlova fruit roll
  • 1
    Preheat oven to 200°C/400°F. Grease 26cm x 32cm (10-inch x 13-inch) swiss roll pan; line base with baking paper, extending paper 5cm (2 inches) over long sides of pan.
  • 2
    Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Spread mixture into pan. Bake about 10 minutes or until browned lightly.
  • 3
    Sprinkle extra sugar over piece of baking paper larger than pan. Turn meringue onto sugared paper; gently peel away lining paper. Stand meringue 2 minutes.
  • 4
    Spread a third of the whipped cream over slightly warm meringue. Place strawberries and kiwifruit lengthways along centre of meringue. Using paper as a guide, roll meringue firmly from long side. Cover; refrigerate 30 minutes. Trim ends; cover top of meringue roll with remaining cream, decorate with passionfruit pulp. Cover; refrigerate until ready to serve.


You need two passionfruit for this recipe. This recipe can be made three hours ahead; store, covered, in the refrigerator. Experiment with different types of fruit, such as berries, mango, peach or nectarine.

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