Niki Louca from My Greek Kitchen shares her favourite recipe for a pavlova roll with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
Ingredients:
- 6 large eggs (I use 800 gm size eggs)- egg white only
- 300 gm caster sugar – see note 1.
- 2 tsp vanilla paste
- 2 tsp cornflour
- 1 tsp cream of tartar
Filling:
- 500 ml thick cream – whipped
- 1 tbsp icing sugar
- 1 tsp vanilla paste – optional
- Berries, passionfruit to decorate
Method:
- You must preheat oven first – 200C fan force.
- Make sure you bowl is clean and free of any oils. To make sure wipe it down with a kitchen paper towel with some vinegar on it.
- Place your egg whites into the bowl from your standalone mixer. Whisk on high till whites start to froth. Start adding your sugar at a slow and steady pace. Keep whisking till stiff peaks form. This will take about 6-7 minutes. Check to see if the sugar is fully dissolved by rubbing a bit of the meringue between two fingers. If it feels grainy it means the sugar is not fully dissolved so keep whisking for another minute or so. Recheck once you’ve done that.
- Now you can add your vanilla paste, cornflour and cream of tartar. Whisk on low for about a minute till they’re fully combined.
- Spoon your meringue onto a lined baking tray of approximately 30×35 cm size. Spread the meringue as evenly possible and place it in the oven. Reduce your heat to 180C, and bake for approximately 30-35 minutes. It should still be a pale colour not brownish. Remove from the oven and allow to fully cool in baking tray. It will deflate – do not despair. If you are to use it the following day, cover it with a clean tea towel and set aside till then. See note 2.
- When it is fully cooled, place a clean tea towel over the pav and quickly turn it upside down, so the top of the pavlova is now on the bottom and the bottom of the pav (the smooth side) is now on the top. Gently remove the baking paper and discard.
- Whip your cream with icing sugar and vanilla paste if using, with a hand held mixer till stiff. Spread the cream (reserve some for the top), evenly over the pavlova and spread some of the fruit of your choice making sure they are cut into small pieces. Using the tea towel to help you, gently roll the pav forward on the long side, making sure the seam is at the bottom.
- Use the remainder of the cream and fruit to decorate the top of the pav as you choose. I mainly use different berries, passion fruit and kiwi.
*Note 1: In regards to how much sugar you use – I have found a lot of the pavlova recipes use too much sugar for my liking. Over the years I have tested various quantities of sugar depending on the size of the eggs I use. I have found the following works best and the pavlovas are never too sweet.
- 50gm of sugar per extra-large egg (800 gm ones)
- 45gm of sugar per large egg (700 gm ones)
- 40gm of sugar per small eggs (600 gm ones)
Note 2: Lining the baking tray. I have found when lining the tray with baking paper, it is easier when the paper exceeds a little over the tray size. This makes it easier when you remove the pav from the baking tray as it won’t stick to the sides.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
