Jelly Tip Pavlova Roll

http://www.pavlovabook.com

• By foodie User Genevieve
  More recipes by this foodie >
• Difficulty: Moderate
• Course: Dessert
• Serves: 6

Ingredients

4 egg whites
125g caster sugar
2 teaspoons white vinegar
½ an 85g packet raspberry jelly crystals
80mls cream
150g dark chocolate
additional 200mls cream
additional 25g caster sugar

Method

Preheat the oven to 160°C fan-bake setting. Line a tray with non-stick baking paper then set aside. In a large clean bowl, whip the egg whites until they form peaks. While continuing to whip, gradually rain in the 125g caster sugar. Then whip a further 5 minutes until all the sugar granules have dissolved.

Add the white vinegar and jelly crystals then fold in with a metal spoon very gently until combined. With a spatula, smooth the mix onto the prepared tray in the shape of a rectangle 25cm x 30cm. Bake for 8 minutes. Remove from the oven and leave to cool for 10 minutes.

Meanwhile, place the 80mls cream into a medium-sized pot. Bring to a simmer then add the chocolate. Stir to combine then briefly whisk until smooth and set aside. Whip the 200mls cream and 25g caster sugar until soft whipped. Smooth evenly over the roll. Roll up widthways, pulling away the paper underneath as you go. Place onto a fresh piece of baking paper and brush chocolate all over. Place in the fridge for at least 30 minutes. Keep chilled until serving time.

Recipe © Copyright Genevieve Knights 2010