Berry Pavlova Roll

This is one of Christine’s favourite desserts and she often asks me to make it for special occasions. I think this family favourite will make a lovely, summery Christmas dessert. It’s light and fresh and it looks really beautiful and festive served on a big platter.

Berry Pavlova Roll

Makes 1 pavlova roll
Difficulty: Moderate
Preparation :20 min
Baking :20 min


6 jumbo egg whites
360g caster sugar
20ml corn flour
5ml vanilla essence
For the filling:
250ml cream
50ml caster sugar
fresh strawberries, berries, passion fruit cherries
icing sugar, to sift on top


  1. Preheat oven to 180 ˚C.
  2. Prepare a 40cm x 45cm baking tray with a roasting bag of 25cm x40cm. To do so, cut the bag open along the one side and at the bottom to form a rectangular sheet. Spray the lined baking tray with cooking spray to grease any uncovered areas.
  3. Place the egg whites in an electric mixer and whisk on high until stiff peaks form.
  4. Combine cornstarch and sugar, and gradually add it to the egg white mixture, one tablespoon at a time. Whisk until the mixture is thick and glossy. Finally add the vanilla essence.
  5. Spoon the mixture into the prepared baking and use a palette knife to spread the mixture evenly in the baking tray.
  6. Bake 15-20 minutes until the meringue starts to turn light brown. Leave to cool for about 5 minutes.
  7. Turn meringue out onto a large piece of baking paper while it is still lukewarm.
  8. For the filling, whip the cream with the caster sugar.
  9. Spread the cream over the surface of the meringue, place the fruit on top and carefully fold over to enclose. Dust with icing sugar just before serving.
  10. Serve within 4-5 hours, alternatively you can freeze it and serve the roll as a frozen dessert.

Cook’s Tip: To prevent the cream from melting the roll should be completely cooled, before adding the cream filling.