Pavlova Roll

A lemon filling. From Celia Goodrick-Clark Recipe of the day. I made this for a dinner party - it was absolutely wonderful. I used non stick paper, put the pavlova on another sheet and rolled it up before it cooled. Simple to unroll and fill.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  egg whites
• 1 1⁄2 cups sugar
• 1  teaspoon  real vanilla essence
• 1  teaspoon white vinegar
• 2  tablespoons boiling water
• 1  tablespoon brown sugar
• 1  tablespoon coconut

• Filling

• 4  egg yolks
• 1⁄2 cup sugar
• 1  lemon, juice and zest of (about 3 tablespoons)
• 1  cup  whipped cream

Directions

1. To make the pavlova: Beat the egg whites until soft peaks, then slowly add the sugar. When stiff, add the vanilla essence, white vinegar and boiling water.
2. Spread the mixture about 2cm (3/4 inch) thick in the shape of a rectangle onto a foil-lined baking sheet. Sprinkle with a mixture of brown sugar and coconut and bake for 10 - 15 minutes at 150C/300Fgas 1-2. Cool and turn out onto a clean tea towel.
3. To make the filling: beat the egg yolks lightly and add the sugar, lemon rind and juice. Microwave on medium until thick - check and stir at 30 second intervals. Cool and mix with the cream.
4. Spread over the pavlova and roll up, using the tea towel to help.