A delicate meringue base, firm mascarpone and whipped cream filling, and fresh fruit come together in a light dessert that’s crisp on the outside and pleasantly soft inside. Pavlova roll is perfect with coffee, for summer gatherings, or festive occasions.
Unlike the classic Pavlova cake, this version is easy to slice and looks very impressive when cut. It’s important to whip the egg whites thoroughly and roll the base while it’s still warm, so it holds its shape and doesn’t crack unnecessarily when filled. You can choose the fruit according to your taste.
What You’ll Need
For the meringue base:
- 5 egg whites,
- 275 g granulated sugar,
- 1 teaspoon cornstarch,
- 1 teaspoon vinegar.
For the cream:
- 350 g mascarpone,
- 250 ml whipping cream,
- 1 packet vanilla sugar.
For finishing:
- Any fruit you like, for example strawberries, raspberries, blueberries, mango, or kiwi.
The original recipe doesn’t specify the exact amount of fruit, so adjust it to fill the roll as desired.
Step-by-Step Preparation:
1. Whipping the egg whites: Start beating the egg whites until they are semi-stiff. Once they begin to thicken, gradually add the granulated sugar in portions. Continue beating until you have a very stiff, glossy, and smooth meringue that holds its shape and doesn’t run.
2. Finishing the meringue: Add the cornstarch and vinegar to the finished meringue. Briefly beat again to combine everything evenly. These ingredients help create a soft and moist texture inside the baked base.
3. Preparing the baking tray: Line a 30 × 40 cm baking tray with parchment paper. Spread the prepared meringue evenly into a rectangle and smooth the surface with a spatula so the base is the same thickness throughout.
4. Baking the base: Place the base in a preheated oven and bake for 10 minutes at 180 °C. Then lower the temperature to 160 °C and bake for another 20 minutes. The finished base should be lightly golden but still flexible.
5. Rolling the cake: Immediately remove the baked base from the oven and gently loosen the edges. Transfer it to your work surface, turn it over, and peel off the parchment paper. While still warm, roll the base up along the longer side and let it cool completely in this rolled shape.
6. Preparing the cream: While the base is cooling, put the mascarpone, whipping cream, and vanilla sugar into a bowl. Whip them together into a firm and smooth cream. Stop whipping as soon as the cream is ready to avoid overbeating.
7. Filling: Carefully unroll the completely cooled base and spread the prepared cream evenly over it. Sprinkle or arrange your chosen fruit on top. Don’t add too much fruit, so the filling doesn’t weigh down the roll and cause it to lose its shape.
8. Chilling and serving: Gently roll the filled base back up. Place it in the fridge for at least 1–2 hours, ideally longer. Once set, slice the roll into individual portions and serve chilled.
How to Prevent the Base from Cracking
The egg whites must be completely free of yolk and the bowl perfectly clean, otherwise the meringue may not whip properly. Add the sugar gradually to get a firmer and more stable mixture that spreads and bakes better.
It’s also crucial to roll the base immediately after baking, while it’s still warm and flexible. If you let it cool flat first, it may crack more when rolling later.
How to Work with the Cream and Fruit
Whip the mascarpone and cream only until you have a firm, smooth cream. Overbeating can cause it to curdle. Fill the base only after it has completely cooled, so the cream doesn’t start to melt from the heat.
You can use strawberries, raspberries, blueberries, mango, kiwi, or a combination. Add the fruit in moderation so the roll stays firm, rolls up easily, and holds its shape when sliced.
How to Store Pavlova Roll
Store the finished Pavlova roll in the fridge, ideally in a closed container. It’s best fresh after it has set, but it will still taste great the next day. Serve it chilled so the cream and portions hold their shape well.
