Tropical Pavlova Roulade

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  • Gluten Free Recipe
  • Gluten Free Recipe

An impressive dessert finished with pistachio crumb and edible flowers!

PISTACHIO CRUMB
  • 60g butter
  • 75g caster sugar
  • 45g plain flour (or gluten free flour)
  • 50g ground pistachios
  • pinch of salt
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.

INGREDIENTS

METHOD

  1. Preheat oven to 190°C and line a Swiss roll tin (350mm x 220mm) with baking paper.
  2. Beat egg whites until stiff. Whisk in cornflour, vinegar and 35g of caster sugar - beat until smooth.
  3. Fold in 12g of caster sugar.
  4. Fill the Swiss roll tin with mix and bake for approx 5 minutes until the top is lightly brown.
  5. Turn out onto baking paper sprinkled with toasted coconut.
  6. 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.
  7. Decorate and enjoy!
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