Recipe

Strawberry and pomegranate pavlova roulade

Travel back to the old English countryside with this classic combination of cake, cream and strawberries. If you're looking for something a little less traditional, switch up the flavours with lemon, almonds and berries.

  • 50 mins preparation
  • 20 mins cooking
  • Serves 10
  • Print
    Print

Ingredients

Crystallised mint leaves
  • 1 egg-white, beaten lightly
  • 10 small fresh mint sprigs
  • 2 tablespoon caster sugar
Pavlova roulade
  • 8 egg whites
  • 2 cup (440g) caster sugar
  • 1 tablespoon cornflour
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornflour, extra
  • 300 millilitre thickened cream
  • 750 gram strawberries
  • 1 medium (320g) pomegranate

Method

  • 1
    Make crystallised mint leaves: Spread a little egg-white with a brush over the surface of each leaf. Dip in caster sugar. Place on baking paper; stand until dry.
  • 2
    Preheat the oven to 160°C (140°C fan-forced). Grease a 26cm x 38cm swiss roll pan; line the base with baking paper, extending paper 3cm over long sides.
  • 3
    Beat egg-whites in a large bowl with an electric mixer until soft peaks form. Add sugar, a little at a time, beating until sugar is dissolved between additions and firm peaks have formed.
  • 4
    Sift the cornflour over the mixture; add vinegar and vanilla, and very gently fold through the meringue. Spread mixture into the pan; bake for about 20 minutes or until just firm. Cool for 5 minutes.
  • 5
    Place a clean tea towel on the bench; top with a sheet of baking paper, sprinkle with extra cornflour. Invert the pan so the pavlova turns out on top of the baking paper. Remove the lining paper; cool.
  • 6
    In a small bowl, whip cream with electric mixer until firm peaks form. Slice one-third of the strawberries. Spread cream in a line along the long edge of the pavlova closest to you. Press the sliced strawberries into the cream.
  • 7
    Carefully, using the tea towel and baking paper as a helping hand, roll the pavlova over the cream until it looks like a log. Carefully lift onto a serving plate with the join at the bottom.
  • 8
    Slice the roulade and decorate with the remaining quartered strawberries, pomegranate seeds and crystallised mint leaves.

More From Women's Weekly Food