Marmalade pavlova roulade
- April 2017
- Butter, for greasing
- 4 medium egg whites
- Pinch of cream of tartar
- 190g caster sugar
- 2 teaspoons cornflour
- 1 tablespoon icing sugar, plus extra for dusting
- 1 teaspoon white balsamic vinegar or white wine vinegar
- Finely grated zest of 2 large oranges
- 60g skinless hazelnuts, lightly roasted and finely chopped
- 300ml double cream
- ¼ teaspoon pure orange extract (optional)
- 4 tablespoons medium-cut marmalade, or fine if preferred
- Preheat the oven to 160°C/gas mark 3. Grease a 25 x 34cm baking tray with sides 4cm deep with a sheet of baking paper large enough to come up the sides.
- Put the egg whites and cream of tartar in a large bowl. Use hand-held electric beaters to whisk until firm and the beaters leave a pattern in the foam. Gradually add the sugar, whisking constantly until stiff and glossy.
- Sift the cornflour and icing sugar over the meringue and gently fold in using a large metal spoon. Add the vinegar and gently fold through so as not to lose volume. Spoon the meringue into the prepared baking tray (don’t worry if it looks like there isn’t enough mixture; there is!), level off with a spatula and bake in the oven for 20 minutes.
- Line a wire rack with baking paper and sift over a liberal amount of icing sugar. Cool the pavlova for a few minutes, then tip out onto the icing sugar. Remove the lining paper and leave to cool completely.
- Mix the orange zest and finely chopped nuts together and scatter about half over the pavlova. Whip the cream in a bowl with the orange extract until soft peaks form. Fold the marmalade into the cream, a spoonful at a time, and spread it evenly over the surface of the pavlova to within a centimetre of the edges, taking care not to dislodge the zest and nut mixture. Shallowly score one of the short edges of the pavlova and start to fold into a roulade with the help of the baking paper. Lift onto a serving dish, scatter the rest of the zest and nut mixture down the middle of the roulade and sift over more icing sugar. Chill until ready to serve, then cut into thick slices.
Recipe taken from Cracked by Linda Tubby. Published by Kyle Books. Photography by Ali Allen.
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