Pavlova Roll

Serving size: Serves 10 or moreCooking time: Less than 60 minutes

INGREDIENTS

8 egg whites2 cups (440g) caster sugar1 tablespoon cornflour1 tablespoon white vinegar1 teaspoon vanilla extract1 tablespoon cornflour, extra300ml thickened cream 750g frozen berriesSauce passion fruit to decorate or strawberry sauce

1. Meanwhile, preheat the oven to 160C (140C fan-forced). Grease a 26cm x 38cm Swiss roll pan; line the base with baking paper, extending paper 3cm over long sides. 2. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Add sugar, a little at a time, beating until sugar is dissolved between additions and firm peaks have formed.3. Sift the cornflour over the mixture; add vinegar and vanilla, gently fold through the meringue. Do this very gently! Spread mixture into the pan; bake for about 20 minutes or until just firm. Cool for 5 minutes. 4. Place a clean tea towel on the bench; top with a sheet of baking paper, sprinkle with extra cornflour. Invert the pan so the pavlova turns out on top of the baking paper. Remove the lining paper; cool.5. Whip cream in a small bowl with electric mixer until firm peaks form. Spread cream in a line along the long edge of the pavlova closest to you. Press the sliced frozen berries into the cream. Now for the fun part carefully, using the tea towel and baking paper as a helping hand, roll the pavlova over the cream until it looks like a log. Carefully lift onto a serving plate with the join at the bottom. Slice the roulade and decorate with the Sauce passion fruit to decorate or strawberry sauce.