1487. Blackberry Pavlova Roll

Fruity pavlova desserts have quickly become a favorite here. Naturally, one experiments with different types for added adventure. This blackberry pavlova roll may seem fancy and laborious, but indeed it is quite intermediately simple to execute.A coulis is made of some berries (fresh or frozen, no matter), and some whole berries are saved. The most wonderful thing here is that the actual meringue takes less than 20 minutes to bake (unlike others which take upwards of an hour) because we still want it pliable enough to roll up. The face of the pavlova roll is beautifully swirled with some of coulis to render a dashing visual.

Ingredients:

500g blackberries (fresh or frozen)

1 cup sugar

3 large egg whites

3/4 tsp white vinegar

1 tsp. cornflour

1/3 cup icing sugar

1 1/2 cups whipping cream

Method:

In a small pan mix half of the blackberries, a quarter cup of the sugar and a quarter cup of water. Bring to boil and simmer for 5min until berries are soft. Blend until smooth and strain through a sieve into a bowl (discard seeds). Cool. 

Preheat oven to 350F and line a 23 x 33cm (9 x 13in) Swiss roll tin with baking parchment, making sure parchment comes 5cm (2in) above top of tin. 

In a large bowl, beat egg whites to stiff peaks. Gradually beat in remaining three quarters cup of sugar, whisking to stiff peaks after each addition – the meringue should be thick and glossy. Quickly beat in cornflour and vinegar. Spread into prepared tin, smoothing to level. 

Set aside half of the blackberry purée. Dollop tablespoonfuls of remaining purée over meringue and use a knife to swirl it through meringue (don’t worry if this creates peaks). 

Bake for 15-18min until puffed and set. Cool for 10min in tin (meringue will sink on cooling).  Using parchment, lift on to a wire rack to cool completely. 

Lay a large sheet of baking parchment on a work surface and invert meringue on to it. Lift off tin and peel away lining parchment.

In another bowl, whisk cream and icing sugar to soft peaks. Spread over meringue. Lightly mash remaining blackberries and dot over cream. Using a knife, score a line (not cutting all way through) about 1.5cm in from one of the short sides of meringue. Using the parchment, roll up roulade, using the scored line to help begin the roll. Transfer to a serving plate. Serve the reserved purée with the roulade.

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