Summer berry pavlova roulade
- August 2017
- Serves 8
- Hands-on time 35 min, oven time 25 min
A sublime combination of melt-in-the-mouth meringue, sweet-sharp berries and creamy yogurt. The best bit? It has a third of the calories of your typical roulade.
- 0.8 (0.5g saturated)
- 25.5g (24.8g sugars)
- 4 medium free-range egg whites
- 1/4 tsp cream of tartar
- 180g white caster sugar
- 1/2 tbsp cornflour
- 1 tsp white wine vinegar
- Icing sugar to dust
- 30g blueberries, plus a few extra
- 30g blackberries, plus a few extra
- 70g raspberries
- 300g 2% fat thick greek yogurt (we used Total Greek yogurt)
- Finely grated zest 1/2 orange
- 1/4 tsp vanilla extract
- Handful fresh mint, large leaves roughly chopped
You’ll also need…
- 20cm x 30cm swiss roll tin, lined with non-stick baking paper
- Heat the oven to 160°C/140°C fan/gas 3. Put the egg whites and cream of tartar in a large, spotlessly clean mixing bowl and whisk with an electric hand-mixer until they hold stiff peaks when the beaters are removed. Add the caster sugar, 1-2 tbsp at a time, whisking back to stiff peaks between each addition. Whisk in the cornflour and vinegar.
- Spoon the meringue into the prepared tin and gently level out using a spatula. Bake for 20-25 minutes, then remove and cool for 10 minutes in the tin. Dust a piece of non-stick baking paper (roughly the same size as the tray) with icing sugar, then carefully invert the meringue onto it. Peel off the original baking paper and cool completely.
- Meanwhile, whizz the blueberries, blackberries and 30g of the raspberries to a paste in a food processor, then push through a sieve into a jug (discard the solids).
- Put the yogurt, zest and vanilla in a bowl and mix with a metal spoon. Trickle three quarters of the berry juices over the yogurt mix and scatter with most of the mint, then fold in to create a ripple effect.
- Cut the rest of the raspberries in half.
- Cut a groove along a short side of the meringue, about 2cm from the end – don’t cut all the way through. Spread the yogurt mix over the meringue, then scatter with half the raspberries, lightly pressing them in. Using the baking paper to help you, roll up the roulade from the indented edge. Still using the paper, lift the roulade, seam-side down, onto a serving plate. Remove the paper, top with extra berries and the remaining raspberries, drizzle with the rest of the berry juices and sprinkle with the remaining mint.
Cook the meringue 2-3 hours ahead and store in a cool, dry place. Make the filling and roll the roulade just before serving.
Instead of sweetened, whipped double cream, we filled the roulade with lower-fat but still creamy greek yogurt. Instead of sweetening it we added vanilla, lemon zest and mint.
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