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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

Pavlova roll, or meringue roulade, is an interesting and pretty take on the traditional Pavlova with sweet meringue, tart raspberries, luscious whipped cream, and toasted pistachios. Light, impressive, and full of flavors.



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.


  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 the bowl of a stand mixer fitted with the whisk attachment and whisk until soft peaks.

  2. Gradually add sugar in a few additions and continue to whisk egg whites on medium-high speed until the meringue becomes glossy and stiff peaks form. 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 inches (33 x 24 cm) rimmed baking sheet with non-stick 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 on 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: the cream will start holding its shape.

  7. To assemble the meringue roll, spread the cream in an even layer over the top of 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 onto a serving plate with the 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.


  1. Ensure to 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. Make sure to spread the cream filling onto the cooled meringue.
  8. To recalculate the amount of ingredients for a classic Swiss roll tin, use this simple cake pan calculator.





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