LYDIA SCHIAVELLO

JOHNNY DI FRANCESCO’S PAVLOVA ROULADE

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.

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

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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