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Receta Pavlova Roll
by Global Cookbook

Pavlova Roll
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  Raciónes: 8

Ingredientes

  •     John Tovey
  • 5 x egg whites chilled
  • 250 gm caster sugar
  • 3 tsp cornflour
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • 284 ml (a large carton) double cream
  • 2 Tbsp. caster sugar
  • 2 x rounded tbsps glace fruits minced
  •     icing sugar to decorate

Direcciones

  1. Grease and line a 23 x 28cm swiss roll baking tin with greaseproof paper.
  2. Preheat the oven to 140 degrees C1275 degrees F/ gas mark 1.
  3. Beat the egg whites in a scrupulously clean cool mixing bowl till they are stiff glossy and have quadrupled in size.
  4. Add in the sugar a Tbsp. at a time beating constantly.
  5. Stir in me cornflour vinegar and vanilla.
  6. Spread the mix proportionately in the prepared tin and bake for 30-40 min depending on whether you like a spongy marshmallow texture or possibly a firmer roll.
  7. Remove from the oven.
  8. Cover with a slightly damp tea towel.
  9. Leave to cold.
  10. Meanwhile gently whip the cream and caster sugar till hard.
  11. Mix in the glace fruits.
  12. Cut a fresh piece of greaseproof paper slightly larger than the baking tin and place it on a clean work surface.
  13. Sprinkle liberally with icing sugar.
  14. Remove the tea towel from the meringue and turn it out on to the greaseproof paper.
  15. Carefully peel off the lining paper and spread the paviova with the cream filling.
  16. Gently roll up.
  17. Dust with icing sugar before serving.
  18. Serves 8