Peach And Passionfruit Pavlova Roll Food

PAVLOVA ROLL

Steps:

• Preheat oven to 160°C ( 325°F ) Grease a slab tin.
• Place all of the ingredients in a mixer bowl and beat untill stiff peaks form.
• Spread the mixture into the prepared tin. Sprinkle with the slivered almonds and coconut, if desired- this is optional and not a necessity.
• Bake at 160°C for 20 minutes and then reduce oven temperature to 140°C and bake for a further 10 minutes.
• Remove from oven and turn the pavlova out onto a clean tea-towel. Roll up from the widest side. Cool.
• When cool, unwrap the pavlova and fill as desired. It's best not to overfill as it will be harder to roll and slice.
• Re-roll and serve cut into slices.
• The roll is best eaten with 24 hours.

PEACH AND PASSIONFRUIT PAVLOVA ROLL

Steps:

• Preheat oven to 180°C/160°C fan-forced.
• Grease a 25cm x 30cm Swiss roll pan.
• Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
• Using an electric mixer, beat egg whites until stiff peaks form.
• Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.
• Spread mixture over prepared pan. Smooth top. Sprinkle with almonds.
• Bake for 10 minutes or until top just starts to brown.
• Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
• Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes.
• Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.