We are talking about pure romance here, a stunning Julie Le Clerc recipe for a Raspberry and passionfruit pavlova roulade – that melts in your mouth with the lingering taste of passionfruit (or lemon) curd, whipped cream and juicy summer berries. This is a sublime dessert, and the perfect way to celebrate your romance, especially when you really show your style by serving alongside an elegant glass of Sichel Sauternes.
Serves 8 - 10
6 free-range egg whites
1¼ cups caster sugar
1 Tbsp Fresh As raspberry powder
Filling:
¼ cup Darlington’s passionfruit or lemon curd
150mls cream, lightly whipped
To serve:
Fresh As whole freeze-dried raspberries or fresh berries
Preheat oven to 160°C (not fan forced). Line a sponge roll tin with non-stick baking paper.
Whisk egg whites to firm but not dry peaks. Add sugar a tablespoonful at a time, beating well after each addition until sugar has dissolved, then beat until stiff and glossy. Sprinkle in the raspberry powder and whisk briefly to just combine.
Spread meringue into prepared tin and bake for 20 minutes. Remove from oven, allow to cool for 10 minutes before turning out onto a clean tea towel sprinkled with caster sugar. Peel off the baking paper.
When completely cold, spread with curd and cream gently folded together. Roll up meringue tightly from one long side into a log.
Transfer to a platter and refrigerate to set for a couple of hours. Dust with icing sugar, if desired. Serve with fresh or freeze-dried berries.
Recipe by Julie Le Clerc.
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