STRAWBERRY, RASPBERRY, BALSAMIC AND BASIL PAV ROLL

  


Pavlova is a quintessential Australia dessert, it’s a very large meringue with a crisp shell and very light soft centre normally topped with sweet cream and fruit. The Pav Roll is as the name suggest is a rolled version and a classic in my family. My mother mastered the art of the pav roll and my brother has carried on the tradition trying to convert Englishmen wherever he goes.

The strawberry and balsamic combination is inspired by Karen Martini’s recipe but the pavlova is from my mum’s secret recipe (not so secret now). I love Karen Martini and try very hard not to reference her recipes too much in this blog, which is a difficult task as I use them so regularly. I’ve made the pav roll dairy free by using coconut yoghurt for the filling which worked well, but if you’re keen to supplement with cream or mascarpone go for it.

Suitable alternative toppings include passion fruit, any berries and stone fruit. I’ve also paired it with a lemon curd before.

PAVLOVA

4 Egg whites at room temperature

1 cup of caster sugar

1 Teaspoon of vanilla extract

Pinch of salt

Icing sugar for dusting

1 ½ Teaspoons of vinegar

BERRY MIXTURE
1 1/2 punnets ripe strawberries, sliced
1 punnet raspberries halved
10 basil leaves, shredded
3 tablespoons aged balsamic vinegar
1 vanilla bean, splintered and chopped in quarters
3 tablespoon of caster sugar

FILLING

1 Teaspoon of Rose water

Coyo Natural Coconut Yoghurt

Preheat oven to 180 degrees Celsius. For baking I use a roasting pan and turn it upside down, size should be approximately 21cm w x 31cm h. I line the base with foil, but first to avoid the pav sticking run the foil under water ensuring that all the water runs off. Beat egg whites until stiff and then add the sugar gradually. Add vinegar and vanilla.

Spread mixture onto the foil using a spatula and create a flat rectangle. Cook for 10-15 minutes. Rest on tin for 5 minutes. Lay out some clean tea towels and dust with icing sugar, turn out the pav onto icing sugar.

In a bowl mix the berries, vanilla pod, basil and balsamic. Let stand for five minutes.

Combine the yoghurt and rose water and spread over pav. Roll the pavlova up using the tea towel to keep it firm. Place on serving dish.  Spoon over the berry mixture when ready to serve. Dust with icing sugar. Enjoy