JOHNNY DI FRANCESCO’S PAVLOVA ROULADE

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Christmas is just around the corner and I love this recipe. Berries and Pavlova, what's not to love about this classic combination!?. An all-time favourite of mine, it is sure to be crowd pleaser.

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Ingredients 

250g egg white

350g sugar

2 tsp white vinegar

10g corn flour

Icing sugar for dusting

For the Chantilly Cream 

250 ml cream

40g castor sugar

½ tsp vanilla

For the Berries

1 punnet of strawberry

1 punnet of each berry, blue, black and raspberry

150ml Rosso Antico

80g sugar

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Method

For the Berries

Cut and clean strawberries (removing tops).

Add strawberries, sugar and Rosso Antico together and allow to macerate for at least 1 hour.

For the Roulade

Whisk egg whites until stiff add sugar slowly and whisk until glossy fold in the vinegar and corn flour.

Spread on silicon mat and bake at 150c for 20min.

Whisk cream and sugar with vanilla to a soft peak and set aside.

When Pavlova is cooked remove from oven and allow to cool.

Spread down cling wrap and dust with icing sugar, lay Pavlova over it fill with Chantilly cream and roll.

To serve

Trim the ends of the Roulade, remove the cling wrap and place on a serving plate.

Mix the remaining berries in with the macerated strawberries and pour over the top of the Roulade. Serve immediately.

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