Rolled Pavlova

Rolled Pavlova
To follow up on last week’s meringue recipes, Chef Niemand shares a recipe for a rolled pavlova filled with homemade lemon curd.

Method

1. Preheat the oven to 180°C.
2. Grease a 20 x 30cm Swiss roll pan and line the base with baking paper.
3. Beat the egg whites with an electric mixer until ‘foamy’ and then slowly start adding the first batch of castor sugar.
4. Halfway through beating add the lemon juice and then continue adding the sugar. Keep on beating the egg whites until they form stiff peaks.
5. Mix the second batch of castor sugar and corn starch together and carefully fold into the above mixture.
6. Spread the stiff egg white mixture onto the prepared baking tray.
7. Sprinkle with the third batch of castor sugar and the nuts.
8. Bake for around 8-10 minutes until lightly browned.
9. Leave to cool and cover with another layer of baking paper.
10. Turn the baked meringue over onto the baking paper topping and gently peel away the baking paper lining at the bottom (if necessary).
11. Spread with lemon curd and fresh cream and carefully roll up.
12. Leave the rolled pavlova in the deep freezer until ready to serve.
13. Decorate with chocolate shards, fresh berries and more whipped cream.

Lemon curd

Making lemon curd can sound daunting, but follow the recipe carefully and you will never buy another bottle. Bottle in sterilised jars and keep in the fridge for up to two weeks.

Method

1. Melt the butter, sugar and lemon juice together in a pot on the stove.
2. Stir to dissolve the sugar and bring to the boil. Boil for 5 minutes.
3. Whisk the egg yolks together.
4. Temper the egg yolks with the warm lemon syrup.
5. Return mixture to the pot and bring to the boil again for 5 minutes until the mixture thickens slightly.
6. Pass mixture through a sieve, cover the surface with cling wrap and leave to cool if you are using it for the rolled pavlova.
7. Otherwise pour the lemon curd into sterilised jars and keep in the refrigerator.