Pavlova Roll

A quickly prepared dessert that will surprise you with its divine taste, especially since it is so light that it melts in your mouth. Since it does not contain flour, you can safely serve it to those sensitive to gluten.

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 4 pieces Egg, egg white, fresh

  • 180 g Sugar, white

  • 1 teaspoon Koruzni škrob

  • 1 teaspoon Vinegar, apple

  • 250 ml Sweet cream

  • 1 bag Sugar, white

  • 100 g Strawberries

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 160 degrees Celsius. Line a low baking tray for rolls (20 x 30 cm) with baking paper.

  2. In a dry and clean bowl (see tips), add the egg whites and start whipping them at low speed. When large bubbles begin to appear, slightly increase the mixing speed and whip the egg whites to soft peaks.

  3. Begin gradually adding the sugar, preferably by the spoonful. Continue mixing the egg whites at medium speed, and once all the sugar is added, increase the mixing speed to the highest level. Whip until all the sugar crystals have dissolved. The easiest way to check if they have dissolved is to rub a little meringue between dry and clean fingers. If you still feel crystals, continue whipping. The meringue should be thick and glossy with stiff peaks at the end.

  4. First, mix the vinegar (or lemon juice) into the prepared meringue, then add the cornstarch, which will ensure a juicy and soft center. Sprinkle it over the mixture and gently fold it in with a metal spoon or spatula.

  5. Pour the mixture onto the prepared baking tray and spread it evenly with a spatula. Bake the base in the preheated oven for 20-25 minutes. The top should become lightly colored and crisp.

  6. Remove the baked base from the oven and let it cool on the tray for 10 minutes. Meanwhile, prepare a fresh sheet of baking paper and sprinkle it with powdered sugar. Carefully remove the partially cooled base from the tray and flip it onto the sugar-sprinkled baking paper. Gently remove the paper on which the base was baked. Let the base cool completely.

  7. Just before serving, whip the chilled sweet cream in a clean bowl, adding vanilla sugar for flavor and aroma.

  8. Spread the whipped cream over the cooled base and sprinkle fresh strawberries on top. Carefully roll the base into a roll, using the baking paper to help.

  9. Transfer the roll to a serving plate using the baking paper, ensuring the seam is on the bottom. Decorate with whipped cream, fresh strawberries, or mint leaves, and serve.

Nutrition Information (Per 100g)

  • Calories: 195.16 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 45.13 g
    • Sugars: 43.95 g
  • Protein: 3.07 g
  • Fiber: 0.47 g

Advice

To ensure the egg whites whip well, use a completely dry and clean bowl. Culinary experts recommend using a stainless steel or glass bowl, as plastic bowls are often coated with a layer of grease, which can significantly affect the quality of the meringue. It is best to wipe the bowl and all utensils with a cloth or towel soaked in a little vinegar to truly remove any grease residue. Before whipping the egg whites, let them sit at room temperature for 20–30 minutes, as warmed egg whites will whip into a firm meringue more quickly and with greater volume. The addition of cream of tartar can also be omitted.