Jelly Tip Pavlova Roll with Strawberry Milkshakes
190ml (3/4 cup) egg whites
315g (1 + 1/2 cups) castor sugar
1 + 1/2 tsp vanilla extract
1 ½ tsp malt vinegar
10g (1 + 1/2 tsp) cornflour
125ml (1/2 cup) cream
16g (2 tbsp) icing sugar
Runny Chocolate Sauce
strawberries for garnish (optional)
· Preheat oven to 180°C.
· Lightly grease with baking spray or butter a 36cm x 24cm Swiss roll tin or equivalent. Line tin with baking paper, ensuring the baking paper comes well above tin edges. Snip paper corners.
· Place egg whites into a dry bowl and whisk until stiff peaks form. Slowly add sugar, whisking until sugar is dissolved and mixture looks glossy. Fold in vanilla, vinegar and cornflour.
· Spoon into prepared tin and spread to an even thickness.
· Place into preheated oven and bake for 15 minutes or until pale golden on top.
· Transfer to a cake rack and cool.
· Holding the baking paper ends lift pavlova from tin and place onto a bench.
· Top with Raspberry Jelly by upturning the jelly tray and loosening the edge of jelly with your finger. The jelly will fall out but probably not exactly where you want it. Gently lift jelly and place it 3cm in from the long edge closest to you. The short sides will have the jelly right to the end.
· Place cream and icing sugar into a bowl and whisk until it holds stiff peaks. Spread a thin layer on top of jelly.
· Using baking paper to help you roll pavlova from long edge closest to you into a roll.
· Place onto a serving tray, seam-side down and peel away baking paper.
· Top Jelly Tip Pavlova Roll with a light layer of Chocolate Sauce. If you wish decorate with strawberries. Serve Strawberry Milkshakes on the side.
Raspberry Jelly Sheet
(enough for 1 Jelly Tip Pavlova Roll)
This recipe is for a flat sheet of jelly with surface area slightly smaller than the pavlova. Recipe is also designed so that jelly is thin enough to roll without breaking.INGREDIENTS
35ml (2 tbsp + 1 tsp) water
8g (1 tbsp) gelatine powder
250g fresh raspberries(or frozen, thawed)
25g (2 + 1/2 tbsp) sugar
· Lightly grease a 36cm x 24cm Swiss roll tin with baking spray.
· To decrease surface area of tin, so that jelly sheet surface area is slightly smaller than the unrolled pavlova, make a thick cardboard strip 36.5cm x 6.5cm and cover with plastic wrap. Place strip into prepared Swiss roll tin, fitting it snugly into one of the long sides.
· Place water into a bowl and sprinkle with gelatine. Leave to sit for 10 minutes or until water has absorbed gelatine.
· Place raspberries into a food processor fitted with a plastic blade and puree. Pour puree into a sieve sitting over a bowl. Using a metal ladle push puree through sieve. Discard seeds.
· Measure 180ml (2/3 cup + 1 tbsp) puree and pour into a small pot. Add sugar and, over a low heat, stir until sugar is dissolved. Remove pot from heat.
· Add gelatine sponge and stir until dissolved. Cool but do not allow to set.
· Holding the cardboard strip firmly down with one hand, pour jelly into prepared tin, making sure it doesn't go under or around the strip.
· Refrigerate for one hour or until set.
Runny Chocolate Sauce
200ml (3/4 cup + 1 tbsp) cream
105g (1/2 cup + 2 tbsp) dark (70%) chocolate tablet (coarsely chopped)
· Pour cream into a small pot and heat until just below simmering point. Remove cream from heat and add chocolate.
· Stir until chocolate is melted and sauce is smooth.
· Use immediately or leave at room temperature ready to use within two hours.
A little tipple to accompany Jelly Tip Pavlova Roll.
30ml (6 tsp) strawberry liqueur (chilled)
30ml (6 tsp) cream
6 strawberries (preferably long stem)
· Pour 1 teaspoon strawberry liqueur into each of 6 shot glasses.
· Place a teaspoon into each glass and turn so rounded side is facing upwards. To achieve a cream layer slowly pour 1 teaspoon cream over back of each spoon. Remove spoons.
· Place a strawberry into each glass and serve.