Check out our latest delicious rolled pavlova recipe with food safety tips

Ingredients

4 egg whites (use 600g eggs) or pasteurised egg whites from the supermarket

¾ cup castor sugar

½ tsp vanilla extract

½ tsp white vinegar

¼ cup toasted coconut

300ml whipped cream

¾ cup fresh berries

(if using larger sized berries slice before using)

Allergens (in bold) Eggs and Dairy (cream)

Method

1. Preheat oven to a moderate temperature
2. Lightly grease and line a Swiss roll tray with baking paper
3. Beat egg whites until firm peaks form
4. Gradually add castor sugar, continuously beating until mixture is glossy
5. Blend in vanilla and vinegar
6. Spread mixture on a 34cm x 24cm tray, ensuring the mixture is evenly spread across the tray
7. Sprinkle with half the toasted coconut
8. Bake in oven at 170 °C  fan forced or 180 °C  conventional oven for approx. 12 mins
9. Allow to slightly cool in tray
10. Sprinkle a large piece of baking paper with remaining coconut
11. Turn out the pavlova on to the paper and remove original baking paper
12. Allow to cool
13. Cover the pavlova with whipped cream and top with berries.
14. Roll up the pavlova as it was a Swiss roll.
15. Fold tightly in foil & refrigerate for several hours
16. Remove from foil and baking paper
17. Slice and serve with extra berries.

Food safety tips

CLEAN

Wash your hands with soap and running water and dry thorough before handling food and again after handling egg shells.

Before use wash the berries under running water and pat dry.

SEPARATE

Make room in the fridge to store the pavlova above any high-risk foods such as meat or poultry that could drip on it. If you need to make room in the fridge when entertaining you can remove any alcoholic or soft drinks and store on ice or a drinks fridge

COOK

Make sure you follow the instructions and bake the meringue in oven at 170 °C  fan forced or 180 °C  conventional oven for approx.12 mins

CHILL

Store the pavlova covered in the fridge at or under 5°C until serving. Do not keep leftovers in the fridge for more than 24 hours either use or freeze.

Credit

Thanks to our member and chef Narelle Bickford for creating this recipe

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