Tropical Pavlova Roulade

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An impressive dessert finished with pistachio crumb and edible flowers!

PISTACHIO CRUMB

Rub butter into sieved dry ingredients until it forms a sandy texture. Spread crumble over a lined baking tray and bake at 160°C until light golden.

Preheat oven to 190°C and line a Swiss roll tin (350mm x 220mm) with baking paper.
Beat egg whites until stiff. Whisk in cornflour, vinegar and 35g of caster sugar - beat until smooth.
Fold in 12g of caster sugar.
Fill the Swiss roll tin with mix and bake for approx 5 minutes until the top is lightly brown.
Turn out onto baking paper sprinkled with toasted coconut.
Allow the pavlova to cool slightly then spread Peach, Mango & Passionfruit Fruit Compote, roll up and place in the refrigerator for 30 minutes to set.
Decorate and enjoy!

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