Tropical Pavlova Roulade

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An impressive dessert finished with pistachio crumb and edible flowers!

PISTACHIO CRUMB
  • 60g butter
  • 75g caster sugar
  • 45g plain flour
  • 50g ground pistachios
  • pinch of salt
Rub butter into sieved dry ingredients until it forms a sandy texture. Spread crumble over a lined baking tray and bake at 160°C until light golden.

INGREDIENTS

METHOD

  1. Preheat oven to 190°C and line a Swiss roll tin (350mm x 220mm) with baking paper.
  2. Beat egg whites until stiff. Whisk in cornflour, vinegar and 35g of caster sugar - beat until smooth.
  3. Fold in 12g of caster sugar.
  4. Fill the Swiss roll tin with mix and bake for approx 5 minutes until the top is lightly brown.
  5. Turn out onto baking paper sprinkled with toasted coconut.
  6. Allow the pavlova to cool slightly then spread Tropical Fruit Compote, roll up and place in the refrigerator for 30 minutes to set.
  7. Decorate and enjoy!
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