Pavlova Roll Recipe – Easy Meringue Roulade

This Pavlova Roll is a perfect Summer dessert! An easy meringue roulade filled with softly whipped cream and fresh berries.

Need to make a Pavlova on short notice and don’t have enough time to cool it overnight? Or is the oven already in use making everything else for the Christmas table?

This Pavlova Roll is the perfect alternative! Have it ready to serve in 1 hour from start to finish, or make it ahead of time to serve later. It looks deliciously impressive and there’s no worry of it cracking!

Easy Pavlova Roll

This Pavlova Roll comes together very quickly and easily making it the perfect summer dessert.

It’s made like a traditional Pavlova by whipping egg whites with sugar until glossy before mixing through vinegar and cornflour. The meringue is then spread flat onto a baking sheet and baked in the oven.

Being flat, it cools quickly before being topped with cream and fresh berries and rolled up to make a roulade.

Why this is the BEST Pavlova Roll

What is a Pavlova Roll

Move over Pavlova controversy!

Also known as a Meringue Roulade or a Pavlova Roulade, a Pavlova Roll is like a traditional NZ Pavlova but the meringue is baked flat and rolled instead of shaped into a cake.

The meringue is crunchy on the outside but soft and fluffy on the inside. Just imagine eating a sweet cloud and it’s something like that!

It’s a very popular dessert during summer time and very traditional to be served on Christmas Day!

Tips and Tricks

Why wont my egg whites whip? – Make sure you are using a clean bowl and clean equipment. If there are any traces of fat, like oil, egg yolk or butter the egg whites will not whip. Try wiping the bowl with lemon juice or vinegar to make sure it’s 100% clean.

Leftover Egg Yolks – The yolks will keep in the fridge for 2-3 days. These recipes are my favourite for using up egg yolks or you can also add them to scrambled eggs for extra creaminess or make some hollandaise sauce!

My Pavlova Roll fell apart – Pavlova is always always always salvageable! If your Pavlova Roll has fallen apart from rolling try serving it in clear glasses to make it a type of Eton Mess dessert.

Variations – Instead of summer berries try adding lemon curd, Passionfruit or keep the fresh fruit traditional with kiwi fruit and fresh strawberries.

Pavlova Roll Ingredients

Egg Whites – Make sure your egg whites are at room temperature. Use these recipes for using up the leftover egg yolks.

Sugar – White sugar or castor sugar both work for this recipe.

Cornflour – Also known as corn starch.

White Vinegar – Along with cornflour, the vinegar creates the soft spongey inside to the pavlova meringue.

Vanilla – Extract, seeds or paste all work here.

Icing Sugar – For stopping the meringue roll from sticking as well as to sweeten the whipped cream.

Cream – Heavy whipping cream is needed here, light or single cream won’t whip.

Berries – Choose your favourite summer berries or seasonal fruit, homemade berry coulis or lemon curd work well.

How to Make a Pavlova Roll

Preheat the oven to 160°C / 320°F and line a baking tray or a swiss roll pan with nonstick paper.

Add the 4 egg whites to a bowl. Use a hand mixer or a stand mixer to beat the egg whites until soft peaks form – about 3 minutes.

Slowly pour in the sugar, bit by bit while continuing to beat the egg whites. The meringue will have stiff peaks and become bright white and glossy.

Beat for a further 8-10 minutes or until the sugar has dissolved. To check this take a small amount of the meringue mixture between your fingers to check for graininess. It should feel smooth.

Add the cornflour, vinegar and vanilla. Scrape down the bowl and mix on low speed until combined.

Add the meringue to the baking sheet and use an offset spatula to smooth it out into a rectangle, leaving room around the side to expand.

Place into the oven for about 15 minutes or until the pavlova is just starting to brown.

Remove from the oven and immediately flip out onto baking paper dusted with icing sugar. Leave to cool for at least 30 minutes.

Whip the cream until soft peaks form. Spread 2/3 of the cream over the pavlova with a palette knife or spoon. Sprinkle with berries.

Roll the pavlova on the short edge to get a longer roll or the long edge to get a thicker roll. Transfer the Pavlova Roll to a serving plate carefully and top with remaining cream, berries and dust over icing sugar.

Serving

Serve the Pavlova Roll immediately after or within 20-30 minutes of decorating.

Cut slices with a sharp knife and enjoy!

Storing

To make ahead store the Pavlova Roll unrolled and undecorated in an airtight container at room temperature for up to 3 days. Fill, roll and decorate before serving.

Leftover Pavlova Roll can be stored in an airtight container in the fridge for up to 2 days. The cream will start to melt and the pavlova become soggy during this time.

FAQ

Can I make this Pavlova Roll ahead of time?

Yes! Pavlova is the perfect dessert to make ahead of time and this Pavlova Roll is no different. Just keep the pavlova in an airtight container at room temperature for up to 3 days. Only fill and decorate when you are ready to serve the dessert.

Can I halve the recipe?

Yes you could and just make a mini Meringue Roulade! This is so delicious though so I would recommend making the whole recipe.

More Dessert Recipes

Berry Ambrosia

Passionfruit Cheesecake

Gingerbread Cheesecake