CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Nectarine & Raspberry Pavlova Roll

1

  • Overview
  • Ingredients
    25 items
  • Directions

Nectarine & Raspberry Pavlova Roll with Passion Fruit and Thyme is a delightful dessert featuring a light and airy meringue roll filled with whipped cream, nectarines, raspberries, passionfruit curd, and toasted flaked almonds.

  • 6 Egg Whites
  • 375g castor sugar
  • 5ml vanilla extract
  • 30ml White wine vinegar
  • 40ml Corn Flour

Filling

  • 250g double cream
  • 250ml whipping cream
  • 60ml icing sugar
  • 5ml vanilla
  • 5 nectarines
  • 200g raspberries
  • 60ml passionfruit curd
  • 50g almonds
  • Fresh thyme sprigs
  • Icing sugar

  • Preheat the oven to 180°C and line a baking tray (35 cm X 30 cm) with baking paper (paper must rise at least 2 cm over the sides of the tray).
  • Beat the egg whites to the soft peak stage and start to add the castor sugar gradually to the egg whites whilst beating on high speed to make a glossy meringue.
  • Add the vanilla, vinegar, and cornflour and whisk for another minute.
  • Spoon into the prepared tray – use a spatula to spread it out evenly.
  • Reduce the oven temperature to 140°C and bake for 35 minutes until a pale golden brown and crusty on top.
  • Cool in the tray.
  • Beat the cream and the icing sugar until stiff.
  • Place a clean towel flat on the surface of the pavlova and invert quickly onto the working surface. (crisp meringue is now facing down). Lift the tray and peel off the paper.
  • Cover generously with most of the cream, top with most of the peach slices, raspberries, toasted flaked almonds and a drizzle of the passionfruit curd.
  • TO ROLL THE MERINGUE: Use the tea towel to assist you, roll up to make a log.
  • Pipe or spoon the rest of the cream on top of the log and garnish with the rest of the fruit, passionfruit curd and fresh thyme.
  • Dust with icing sugar.
  • This can be stored in the fridge for several hours and taste just as good the next day. You can also bake the meringue a few hours before you finish off the pavlova roll.