Rolled Pavlova

Time to Cook: 
20 min
Time to Prepare: 
20 min
Number of Servings: 
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I had pavolva for the first time on my 24th birthday-a bit crisp on the outside, soft and marshmallow-like on the inside, topped with whipping cream and fruit, it was really hard to resist. I dreamed of pavlova for months, even years later. Now about 18 years later, this one was equally hard to keep from eating the entire thing; rolled with sweet strawberries and mango with a hint of lime zest, I swear that between the three members of my family we ate half our weight in pavlova. Then, not willing to waste it since pavolva doesn't last very long, I delivered half of it to a friend.

This is the kind of dessert that can impress guests and make it look like you've slaved in your kitchen (or studying to be a pastry chef on the side), but it's actually quite easy. You don't need any special equipment, except for a good mixer and some parchment paper. What will make this dessert really shine is some amazing ripe fruit, which is just now making it's way into markets. Bright strawberries, sweet mangoes, kiwi; all can be used in this dessert, and as more fruit rolls it's way into the markets throughout the spring and into summer, you can use them in this pavolva.

Who knew eggs could be used to make something so sweet and delicious? I'm sure that just like us, you'll have a hard time not devouring the entire thing yourself.

A surprisingly easy but showstopping dessert!


3 egg whites, at room temperature

2 tbsp water

1 1/2 tsp white vinegar

1 tsp vanilla

1 1/2 cups whipping cream

1 tbsp sugar

3/4 tsp vanilla

1 1/2 cups of mixed fruit (various berries, chopped mango or peaches)

1 kiwi, chopped

1 banana, sliced

1 lime, zested


1. Make sure your beaters and mixing bowl are very clean. Beat the egg whites until they're stiff. To tell, tip the beaters up and the peaks should hold. Add water to the bowl and beat another 2-3 minutes.

2. With the mixer running, gradually add the sugar 1/2 tsp at a time. Stop after each to scrape down the bowl to get the sugar all mixed in evenly. You want the sugar to be completely dissoved, and a good way to tell is run a bit between your fingers. It should be smooth and not gritty. Once the sugar is mixed in, add the vinegar and vanilla. Beat the mixture for another 5 minutes while it gets thick and shiny.

3. Pre-heat your oven to 350 F.

4. Line a rimmed baking sheet with parchment paper. Measure 1 inch from the edge all the way around and draw a border with a pencil right onto the paper. Take the paper off the baking sheet and sprinkle the baking sheet with a bit of water. Next, return the paper to the pan but turn it over so that you can still see the marks through the paper but they won't come in contact with the meringue. The water will cause the paper to stick to the pan slightly.

5. Spread the egg white mixture on the pan, keeping it in the rectangle that you drew. You don't want the meringue to touch the sides of the baking sheet. Bake the meringue for 20 minutes, until it's light brown and has a firm crust. Cool to room temperature.

6. Line another baking sheet with parchment and set over top of the pavlova. In one quick motion, flip it over so that the pavlova is now resting upside down (the side that is stuck to the parchment it cooked on face up). Peel off the parchment and save it, you're going to need it later.

7. In a clean bowl, whip the cream with the vanilla and sugar until you have still peaks. Spread the whipped cream on the pavlova. Top with the fruit evenly. Zest the lime over top. Place the pavlova on the counter in front of you with the long side of the rectangle facing you.

8. The next step can be a little tricky. To roll the pavlova, roll it up starting at the long end facing you and roll it away from your body. As you roll it up, you'll run out of room on the parchment paper and may need to tuck the piece you put aside underneath it. The pavlova is going to crack, but that's okay. Don't worry about it.

9. Place the pavlova on a serving platter or back onto the baking sheet and put in the fridge to keep cold before slicing into thick pieces and serving. You can serve it with pureed berries or mango and more fruit on the side, if you wish. Pavlova doesn't last long after it's made-eat it almost immediately or up to an hour later. If you have lots left over like we did, you can freeze it and thaw slightly before eating-it's still quite delicious! However if you think you're going to end up freezing it, I'd leave out the bananas or they'll turn kind of brown.

Adapted from Whitewater Cooks with Friends