bohemianwanderer – This rolled pavlova creates an elegant dessert with crisp meringue, creamy filling, strawberries, lime and pistachios. The recipe serves eight to 10 people and requires about 15 minutes of preparation. The total cooking time is approximately one hour and 10 minutes. Its combination of sweet, creamy and tangy flavors gives the dessert a balanced finish.
The meringue uses 250g of egg whites from approximately six large eggs. The mixture also requires 370g of caster sugar and half a teaspoon of cream of tartar. Two teaspoons of vanilla extract and two teaspoons of cornflour complete the meringue mixture. The egg whites should reach room temperature before whisking begins.
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The filling combines 700g of strawberries with sumac and finely grated lime zest. About 500g of the strawberries should be hulled and thinly sliced for the filling. The remaining strawberries can remain whole or be halved for decoration. The recipe also uses 300ml of double cream and 100g of mascarpone. Icing sugar, vanilla essence and chopped pistachios complete the creamy filling.
Begin by lining a 25cm by 38cm rimmed baking tray with baking paper. Leave enough paper extending beyond the edges to make the meringue easier to remove. Heat the oven to 200C, or 180C for a fan-assisted oven. The conventional temperature corresponds to 390F or gas mark 6.
Place the egg whites into a clean, dry mixing bowl with a whisk attachment. Beat them at medium-high speed until they become white and foamy. Add the cream of tartar and continue whisking until soft peaks develop. Gradually add the caster sugar one tablespoon at a time while continuing to whisk. Increase the mixer speed and whisk for eight to 10 minutes. The finished meringue should look thick and glossy while holding stiff peaks. Add the cornflour and vanilla extract, then whisk briefly until evenly incorporated.
Spread the meringue evenly across the prepared tray with a spatula. Smooth the surface before firmly tapping the tray against a work surface. This helps remove larger air bubbles trapped inside the mixture.
Strawberry Filling Adds Sumac, Lime and Pistachio Notes
Place the tray in the oven and immediately reduce the temperature to 180C. For fan-assisted ovens, reduce the temperature to 160C, or 350F and gas mark 4. Bake the meringue for approximately 25 minutes until the top becomes pale beige and crisp. Remove it from the oven and allow it to cool completely inside the tray. The meringue will puff during baking before settling slightly as it cools.
While the meringue cools, prepare the strawberry mixture for the filling. Gently toss the sliced strawberries with one tablespoon of sumac and the lime zest. Leave the mixture for 10 to 15 minutes to allow the flavors to develop. This short maceration period helps the strawberries absorb the citrus and sumac flavors.
Prepare the cream by combining double cream, mascarpone, icing sugar and vanilla essence. Whisk the mixture at medium-high speed until soft peaks form. Refrigerate the cream until the meringue is ready for assembly.
To remove the cooled meringue, place a clean tea towel over its surface. Position a large chopping board or flat tray over the towel. Carefully invert the entire assembly onto the work surface. Remove the board and baking tray before gently peeling away the baking paper.
Spread three-quarters of the cream mixture across the meringue. Leave a 2cm border along one of the long edges. Spoon the prepared strawberries over the cream and scatter over half the pistachios.
Begin rolling from the long edge closest to you. Use the tea towel to guide the meringue into a compact log. Gently pull the towel away as the pavlova rolls forward. Some filling may spill during rolling, but it can be tucked back into place.
Transfer the finished roulade carefully onto a long serving plate. The pavlova can be lifted gently from both sides before being placed on the plate. Use your hands to adjust the roulade if it loses some of its shape.
