Pavlova Raspberry Roll

Indulge in the sweetness of summer with this delightful Pavlova Raspberry Roll!


• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup whipped cream
• 1 cup fresh raspberries


. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
. In a large bowl, beat the egg whites until stiff peaks form.
. Gradually add in the sugar, cornstarch, vinegar, and vanilla extract. Continue to beat until the mixture is glossy and smooth.
. Spoon the meringue onto the prepared baking sheet, spreading it into a rectangle.
. Bake for 25-30 minutes or until the meringue is crisp on the outside and soft on the inside.
. While the meringue is cooling, whip the cream until stiff peaks form.
. Carefully transfer the meringue onto a clean surface, spread the whipped cream evenly, and scatter fresh raspberries over the top.
. Gently roll the pavlova from the long side, using the parchment paper to help guide the roll.
. Once rolled, transfer to a serving platter and refrigerate for at least 1 hour before serving.
. Dust with powdered sugar and garnish with more raspberries.
. Slice, serve, and savor the divine combination of crispy meringue, luscious cream, and tart raspberries

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