Delicious - Rolled Pavlova Recipe

Rosewater, pistachio and raspberry Rolled Pavlova 

Hello dear friends

here at last is Jennie's Pavlova recipe I promised!

Rosewater, Pistachio & Raspberry rolled Pavlova
(A quintessential New Zealand dessert)

Ingredients

• Sunflower or vegetable oil for greasing
• 4 egg whites
• 225g caster sugar
• 2 tsp cornflour
• 1 tsp vinegar
• 1-2 Tbsp rosewater. plus an extra 2 tsp
• ⅓ cup chopped raw pistachios
• 300ml cream
• 2 cups fresh or frozen raspberries

Method

1. Preheat oven to 150˚C. Grease the base of a 36cm x 26cm Swiss roll tin. Line with tin foil, brushing lightly with the oil. 
2. Place the egg whites into a spotlessly clean bowl and beat until stiff peaks form. Beat in the sugar a couple of dessertspoons at a time, until the meringue is stiff and glossy.
3. In a separate small bowl mix together the cornflour, vinegar and rosewater to form a runny paste and lightly whisk into the beaten meringue mixture. 
4. Spread the meringue mixture into the prepared tin, making sure it is spread evenly into the corners. Sprinkle the top with the pistachios. Bake in pre-heated oven for 20-25 minutes until firm but still soft in the centre. Remove from the oven and leave to cool completely.
5. When completely cold, whip cream and extra rosewater to a thick but not too stiff consistency. Turn meringue out onto a large fresh sheet of tinfoil. Gently peel away the original tinfoil from the meringue. Spread meringue with whipped cream, avoiding the edges and scatter evenly with the raspberries. With the help of the tin foil roll up the meringue. Wrap rolled meringue in the tin foil and chill in the refrigerator for 30 minutes. 
6. To serve, cut into thick slices and serve with extra raspberries on the side.     

Bon appétit mon amis!

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