Maries Rolled Pavlova With Chocolate Cream

Recipe by Jen T
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Beat the egg whites until stiff.
  • Add the sugar gradually while continuing to beat with an electric beater until the mixture is very stiff. Don't hurry this step.
  • Add the vanilla, cornflour and vinegar and beat again until well combined.
  • Spread the mixture onto baking paper on a baking tray into a rectangle approx 11/2cm thick.
  • Bake for 8-10 minutes at 200'C.
  • While the roll is cooking, lay a clean dry teatowel ready on a flat surface.
  • Remove Roll from oven (it should be light brown on the top) Lift up the paper and flip it upside down on to the teatowel.
  • Carefully remove the paper and leave Pavlova to cool. (it will shrink slightly).
  • Filling:
  • Put cream, sieved cocoa and icing sugar in a bowl and beat until stiff.
  • Spread over the cold Pavlova and roll up using the tea towel to help. (This can now be frozen wrapped in the teatowel on tray.).
  • Decoration:
  • Bring the 50mls of cream to a boil, remove from heat and stir in the chopped chocolate.
  • Stir to melt, cool slightly then drizzle over the Pavlova roll.
  • Variation: Instead of the chocolate drizzle just pipe rosettes of cream along top of roll and sprinkle with grated chocolate and/or some chopped nuts or some glace cherries.