Pavlova Roll

Serves 8


  • 6 Henergy Cage Free egg whites at room temperature
  • 1 1/4 cups caster sugar
  • 1 teaspoon vanilla extract
  • 300ml cream
  • 1/3 cup lemon curd
  • sliced strawberries and/or raspberries


  1. Preheat the oven to 170 C and line a shallow rectangular baking tray approximately 35cm by 27cm with baking paper.
  2. Place egg whites in a clean bowl and beat with an electric mixer until frothy.
  3. Gradually pour in the sugar while continuing to beat, a free standing mixer is easiest for this.
  4. Continue to beat for a total of about 10 minutes adding the vanilla towards the end of mixing.
  5. The mixture should be thick and glossy.
  6. Turn the meringue out into the baking dish and bake for 10 minutes. Remove from the oven and then turn out onto a baking paper lined rack lifting off the baking paper once cool. Allow to cool.
  7. Whip the cream until stiff but not over mixed.
  8. Spread the lemon curd over the meringue and then cover with a layer of cream and berries.
  9. Starting on a long side carefully roll up the pavlova and then place seam side down on a serving platter.
  10. Serve with remaining cream.

Serving Suggestions

Cooking Tips

Pavlova rolls freeze well, just fill then wrap in plastic clingfilm and then in foil and freeze until required.