Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 10–12
Dietary
Vegetarian
Ingredients
For the meringue
- 250g/9oz free-range egg whites, at room temperature (6 eggs or from a carton)
- 375g/13oz caster sugar
- 2 tsp vanilla extract
- 2 tsp white wine vinegar
- 2 tsp cornflour
For the filling
- 300ml/10fl oz double cream
- 1 tsp vanilla extract
- 30g/1oz icing sugar
- 5 large, ripe peaches, cut into ½cm/¼in segments
- 300g/10½oz blackberries
- 60g/2oz toasted, flaked almonds
Method
-
Preheat the oven to 220C/200C Fan/Gas 7.
-
To make the meringue, line a 35x30cm/13x11in Swiss roll tin with baking paper, allowing 2cm/½in to hang over the sides of the tin.
-
Whisk the egg whites in a clean, glass bowl to soft peaks. Gradually add the sugar, whisking constantly, until the mixture becomes thick and glossy. Add the vanilla extract, vinegar and cornflour and whisk until combined.
-
Transfer the meringue mixture to the lined tin and spread out evenly. Put in the oven and immediately lower the temperature to 180C/160C Fan/Gas 4.
-
Bake for 35 minutes, or until pale beige and crusty on top. Set aside to cool completely.
-
To make the filling, whisk the cream to soft peaks. Add the vanilla extract and icing sugar and whisk to combine.
-
With a clean tea towel placed over the top of the meringue, turn out onto a work surface. Lift the tin and peel off the baking paper.
-
Spread two-thirds of the whipped cream over the meringue. Cover with 500g/1lb 2oz of the peaches and 200g/7oz of the blackberries and sprinkle over 50g//1¾oz of the the almonds.
-
To roll up the pavlova, start with longest side closest to you. Using the tea towel, roll the meringue up and over so the edges come together to form a log (it won’t roll as much as a roulade). Pull away the tea towel as you roll and slide onto a platter with the seam facing downwards.
-
To serve, pipe or spoon the remaining cream down the length of the roulade and top with the remaining peaches, blackberries and almonds.