Marmalade pavlova roulade

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:

  1. 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.

  2. 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.

  3. 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.

  4. Bake the Meringue:
    Spoon the meringue into the prepared baking tray, level off with a spatula and bake in the oven for 20 minutes.

  5. 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.

  6. 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.

  7. 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.

  8. Chill and Serve:
    Chill until ready to serve, then cut into thick slices.

 

(sourced from Delicious Magazine)