Pavlova Roll

Roll up! Roll up! Come see this amazing Pavlova Roll work its magic at dessert time. It's simple and sublime!

The traditional pavlova is truly hard to beat. But this version has a few tricks up its sleeve that sometimes makes it a better option.

First, there's the much shorter cooking time – 10 minutes vs more than an hour. Then, there's no need to leave it in the oven overnight as is required with a classic pav. This can be really annoying when you need to use your oven. It also takes up less space in the fridge, making it a brilliant option at Christmas time when the fridge is bursting. Have I sold you yet?

Jump to:

• Ingredient notes
• How to make Pavlova Roll
• More pavlova and meringue
• Pavlova Roll Recipe

Ingredient notes

A rolled pavlova uses the same ingredients as a pavlova, just a little less sugar. The reduced amount of sugar makes it more marshmallow-y and easier to roll. And, yes, caster sugar works best here.

See the recipe card at the end of the post for ingredient quantities.

How to make Pavlova Roll

I'm not going to include all the steps here, you can find the detailed method in the recipe card at the end of this post. What I will do is highlight the most important things to keep in mind as you make your pavlova roll.

The mixture

First, the eggs are important. Use egg whites from medium (60 gram) eggs or measure out the whites to ensure you have the right amount (see image 1). Separate the eggs while cold from the fridge and then let the whites stand at room temperature for at least half an hour before using.

When whipping the egg whites and salt, make sure you achieve a foamy texture (see image 2) before adding the sugar.

When you do add the sugar, add it slowly and keep beating until you reach a thick, glossy texture (see images 3 and 4).

TIP: Once ready, dip your (clean and dry) pointer finger in the mixture and rub into your thumb - you shouldn't feel any granules. If you do, beat again and repeat test until the sugar has dissolved.

The vinegar and vanilla extract are then added – just fold these in until completely combined.

Shaping and cooking

Carefully scrape the mixture out of mixing bowl and onto a prepared tray lined with baking paper (see image 5). Use a spatula to shape the mixture into a rectangle about 30 x 23cm (see image 6).

While pavlova is cooking, get the cream and fruit ready. You'll also need to prepare a large piece of kitchen foil (about 1.5 times the size of the pavlova rectangle) and dust generously with icing sugar.

Once pavlova has cooked, remove it from the oven and let stand for a few minutes (see image 7). Then, turn the pavlova onto the foil with the baking paper side up. Carefully peel off the baking paper (see image 8).

The pavlova will be just warm by now. Spread about ⅔ of the whipped cream on the pavlova rectangle, leaving about 5cm at one of the short ends with less cream than the rest of the rectangle – this will be the end that you roll towards (see image 9). Place about ⅔ of the fruit slices on top of cream (see image 10).

Let's roll

Lifting the foil at the other short end, start to roll the pavlova carefully (see image 11). Continue to roll completely and then use the foil to wrap the pavlova roll and ensure it stays in a roll shape (see image 12).

Place in the fridge to set for at least 3 hours. Once set, unwrap and then place onto a serving board. Decorate with remaining cream and fruit slices.

Store in the fridge.

More pavlova and meringue

Looking for other recipes like this? Try these:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.