Pavlova Roulade

Ingredients

• 5 egg whites
• double the weight of the egg whites in sugar
• 1 1/4 tsp lime juice
• 1 1/4 tsp cornflour
• 140 g passion fruit pulp
• 2 tbsp sugar
• 300 g whipping cream
• 3 tbsp icing sugar
• 250 g cherries, sliced (or other berries you like)

Instructions

1. 1

   --- For the Pavlova ---

2. 2

   Put the egg whites and sugar in the bowl you'll use to whip them up later.

3. 3

   Place the bowl in a bain marie on medium heat without the water touching the base of the bowl.

4. 4

   Use a whisk to move the egg whites every couple of minutes, trying also to scrape the sides of the bowl.

5. 5

   Remove it from the heat when you put your finger inside and don't feel any granules of sugar left. Be particularly careful to check the bottom of the bowl.

6. 6

   Whisk on high speed until the egg whites come to room temperature.

7. 7

   Dissolve the cornflour in the lime juice and mix into the egg whites. This will make it marshmallowy at the centre.

8. 8

   Cut a paper to the size of the base of your 42x28cm baking tray and stick it in place with a bit of the meringue in the corners.

9. 9

   Spread out the meringue and take it to the oven at 100C for 45min.

10. 10

    Let it cool down completely before filling.

11. 11

    --- For the passionfruit sauce ---

12. 12

    Boil the ingredients until the volume reduces by half.

13. 13

    Let it cool completely before filling.

14. 14

    --- For the filling ---

15. 15

    Whip the cream with the sugar until fluffy.

16. 16

    Use a knife to score the surface of the pavlova (don't go all the way down!!). This will help us fold it over.

17. 17

    Spread out the cream and top with the cherries and passionfruit sauce.

18. 18

    Roll over carefully with the help of the paper as you unstick it as well. Once rolled completely take to the fridge for 2 hours so the cream gets and it's easier to serve later.

19. 19

    Decorate right before serving with fresh cherries