PEACH AND PASSION FRUIT PAVLOVA ROLL
Preheat oven to 180 ºC or 160 ºC for fan oven. Grease a Swiss roll pan place a layer of baking paper over. Allow a 2 cm overhang on all sides. Take another piece of baking paper same size and sprinkle 1 tablespoon castor sugar over paper, set aside.
¾ cup castor sugar
4 egg whites
½ cup flaked almonds
300 ml whipping cream whipped together with ½ tablespoon icing sugar till stiff.
½ tablespoon icing sugar for dredging over top.
1 x 410 g can sliced peaches drained and patted dry
Granadilla pulp
Beat egg whites until stiff, then add castor sugar and beat for 6 to 7 mins until all sugar has dissolved. Spread mixture into pan, sprinkle with almonds and bake for 10 to 12 mins or until top is browned. Beat your cream, dice up your peaches. When meringue is baked remove from oven and place over spare piece of baking paper. Let cool for 30 mins then peel away the paper that it was baked on. Spread with cream, top with peaches and granadilla pulp and roll up lengthways into roll. Decorate the top as you desire and sprinkle with icing sugar. Put in fridge for 1 hour before serving.
Photo: Gail Haselsteiner
