Marmalade pavlova roulade

A light and tangy pavlova roulade filled with smooth cream and sweet marmalade, perfect for a festive dessert.
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 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
Method:
-
Preheat the Oven:
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. -
Prepare the Meringue:
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. -
Add Cornflour and Icing Sugar:
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. -
Bake the Meringue:
Spoon the meringue into the prepared baking tray, level off with a spatula and bake in the oven for 20 minutes. -
Cool the Pavlova:
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. -
Prepare the Cream and Marmalade Filling:
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. -
Roll the Pavlova:
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 and Serve:
Chill until ready to serve, then cut into thick slices.
(sourced from Delicious Magazine)