Pavlova is a Christmas staple you simply must have on the holiday table. Take it up a notch and make a pavlova with a twist! The trick up our sleeve: crushed raspberries, whipped cream cheese, and a perfectly rolled meringue for a delectable pavlova roulade.
This pavlova roulade recipe is a modern incarnation of the traditional round meringue shell topped with cream and summer berries. The rolled meringue filled with evenly spread cream and raspberry studs gives the familiar treat better flavour, texture, and appearance. Plus, it’s easy to slice and serve. Serve it with a glass of champagne for the perfect pairing.
- Le Creuset Toughened Non-Stick Rectangular Oven Tray
- Electric mixer with whisk and beater attachments
- Three mixing bowls
- Digital scale
- Measuring spoons
- Silicone spatula
- Rectangular serving platter
- Parchment paper
- Cling wrap
For the meringue
- 6 egg whites from free-range eggs
- 600g caster sugar
- 4 tsp lemon juice
- 2 tbsp cornflour
- 200g flaked almonds
For the filling
- 1kg cream cheese
- 500g icing sugar, sifted
- 2 tsp vanilla extract
- 550g raspberries
- 50g caster sugar
- Fresh raspberries, to serve
- Icing sugar, to dust
- Champagne, to serve
For the meringue
- Preheat the oven to 160C conventional or 140C fan forced.
- Line your Le Creuset non-stick rectangular oven tray with parchment paper.
- With your electric mixer fitted with a whisk attachment, beat the egg whites in large mixing bowl until stiff peaks form. Gradually add caster sugar and whisk until the mixture becomes thick and glossy.
- In the same mixing bowl, add the lemon juice then sift in the cornflour. Mix briefly until all ingredients are well incorporated.
- Transfer the meringue to your oven tray and spread it all the way to the edges, into an even layer. Make sure to smooth out the top then sprinkle with the flaked almonds.
- Bake for 10 minutes then turn down the temperature to 130C (or 110C fan forced). Continue baking for another 5 to 15 minutes until the meringue is firm around the edges, just set in the middle, and lightly golden brown colour on the top.
- Remove from the oven and allow to cool on the baking sheet.
For the filling
- Fit the beater attachment to your electric mixer. In a separate mixing bowl, beat the cream cheese until smooth. Slowly add the sifted icing sugar. Mix on medium speed until mixture is light in colour.
- Change to the whisk attachment and mix on a medium to high speed until light and fluffy.
- Cover the mixing bowl with cling wrap and refrigerate.
- Meanwhile, prepare a clean mixing bowl. Add the raspberries and cover with caster sugar. Use the back of a spoon to break them down. Set aside.
- Carefully turn the meringue over onto a piece of greaseproof paper. Peel off the parchment paper.
- Using a spatula, evenly spread the cream cheese filling over the surface and top with crushed raspberries.
- Gently roll the meringue up like a Swiss roll.
- Transfer to a long platter and stud with extra raspberries on top. Serve immediately with a glass (or glasses) of champagne.
For a classic treat to serve this holiday season, try our classic Australian pavlova recipe.
Recipe and images adapted from Le Creuset.