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Pavlova Roll (Meringue Roulade)

Meringue roulade topped with raspberries and pistachios on a black serving board.
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5 from 10 reviews

This easy Pavlova roll (meringue roulade) is a rolled meringue with a crisp shell and a soft, marshmallow-like center. It is filled with stabilized whipped cream, fresh raspberries, and toasted pistachios, naturally gluten-free, and serves 8 to 10.

Ingredients

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For the Pavlova meringue:

  • 4 large egg whites, room temperature
  • 1 cup + 5 1/2 teaspoons (250 g) caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white wine vinegar
  • 1 teaspoon cornstarch

For the cream filling:

  • 1 2/3 cups + 4 teaspoons (400 ml) cold heavy cream. 30 % fat
  • 1/3 cup + 1 tablespoon (100 g) cold sour cream
  • 1 tablespoon icing (powdered) sugar
  • 1 tablespoon rosewater (optional)
  • 1 teaspoon vanilla extract

For assembling:

  • 7 oz (200 g) fresh raspberries
  • 0.7 oz (20 g) toasted pistachios
  • 1 tablespoon icing (powdered) sugar

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make the Pavlova meringue, preheat the oven to 320°F (160°C). Place egg whites in a clean bowl of an electric mixer or a stand mixer fitted with the whisk attachment, and whisk until soft peaks form.
  2. Gradually add sugar in a few additions, whisking the egg whites on medium-high speed until the meringue is glossy and forms stiff peaks. Add vanilla extract, white wine vinegar, and cornstarch, and gently mix with a large metal spoon or a large rubber spatula.
  3. Line a 13 x 9.5-inch (33 x 24 cm) rimmed baking sheet with nonstick baking paper extending 1 inch (2.5 cm) over each side of the pan. Secure parchment paper to the pan with meringue drops at the corners.
  4. Spread the meringue mixture into the prepared pan and level it with an offset spatula or a dough scraper. Bake in the preheated oven for 30 minutes. The meringue is ready when it forms a crust on top.
  5. Remove the pan from the oven, slide the meringue onto a work surface, and let it cool. Flip the meringue onto a clean sheet of parchment larger than the longest side of the pan and gently peel off the lining paper from the base.
  6. To make the stabilized whipped cream, place cold heavy cream, cold sour cream, icing (powdered) sugar, rose water, and vanilla extract in a clean, oil-free bowl. Whisk with a hand whisk for about 5-6 minutes, until soft peaks form: the cream will start holding its shape.
  7. To assemble the meringue roll, spread the cream in an even layer over the meringue, and set aside a few spoons of cream for decoration. Arrange raspberries (reserve a few for the decor) on top of the cream, and sprinkle with chopped pistachios.
  8. Roll the meringue into a log, starting from the long end. Use parchment paper as a guide to help you roll it. Transfer the roulade to a serving plate, seam side down. Decorate the top of the cake with the cream, making waves with a spatula. Refrigerate for at least 30 minutes.
  9. Once ready to serve, decorate the roulade with the remaining cream, fresh raspberries, and chopped toasted pistachios. Sprinkle with icing (powdered) sugar.

Notes

  1. Use a clean and dry bowl. Any remaining moisture or grease will interfere with whisking.
  2. Add sugar in a slow stream or one spoonful at a time. Whisk for 10 seconds before adding the next spoonful.
  3. Check the meringue's texture by rubbing it between your fingers to confirm sugar is incorporated and dissolved.
  4. Avoid opening the oven door while baking.
  5. Don't trim the edge of the meringue roulade: it isn't a sponge cake roll.
  6. Use an electric mixer to whip the cream, but keep your eye on it; don't over-whisk. 
  7. Spread the cream filling onto the cooled meringue.
  8. To recalculate the ingredient amounts for a classic Swiss roll tin, use this simple cake pan calculator.

Nutrition

Find it online: https://www.bakinglikeachef.com/meringue-roulade-yotam-ottolenghi/