Strawberry Hazelnut Pavlova Roll

Pavlova is a meringue based dessert named after the Russian ballet dancer, Anna Pavlova.  It is believed to have been created to honor one of her tours to Australia in the 1920′s.  This luscious dessert is crispy on the outside and has a soft, marshmallowy interior.  The meringue is traditionally made into a circle, either one large or smaller individual sized portions, and topped with whipped cream and fresh fruit.
Instead of a round meringue base this recipe makes a sweet meringue cake that is rolled up with whipped cream and fruit.  I found this version of Pavlova in an issue of Bon Appetit in the mid-80′s and always make it when fresh strawberries and raspberries are in season.  Local berries are best, but I found some unusually nice ones at the market so thought this would be a special dessert for Mother’s Day.
Strawberry Hazelnut Rolled Pavlova...adapted from a recipe in Bon Appetit Magazine
1 cup egg whites (7-8 whites)
1 tablespoon lemon juice
2 cups superfine sugar
2 teaspoons cornstarch
1/2 cup hazelnuts, chopped
1-1/2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 300 degrees.  Line 18x12x1 inch baking sheet with buttered parchment paper.  Using electric mixer beat egg whites and lemon juice in large bowl to soft peaks.  Gradually beat in 2 cups sugar and cornstarch.  Continue beating until stiff peaks form.  Spread meringue in prepared baking sheet, smooth top.  Sprinkle hazelnuts over the meringue.  Bake until the top is pale golden brown but center is still soft, 30-40 minutes.  Let meringue cool for 10 minutes, then tip it onto a tea towel, paper side up.  Carefully remove paper. Use a small knife to loosen edges if necessary.  If it tears a bit don’t worry about it.  You won’t notice it when the cake is rolled.
Combine chilled whipping cream, sugar and vanilla.  Beat until thick.  The cake is sweet so you can leave out the sugar if you prefer.
Let cake cool for 20-30 minutes.  Spread with whipped cream, sprinkle with fresh fruit and roll up starting at the short end.  If the meringue cracks, don’t worry.  Refrigerate for 3-4 hours before serving.  Slice with a sharp serrated knife.
The crust doesn’t remain crisp for too long, especially when the roll is refrigerated.  What does happen is the meringue absorbs moisture from the whipped cream and becomes even lighter in texture.  Either way, this is one fantastic dessert.  What could be more perfect for Mother’s Day?

Comments

  1. zurin says

    that is a beautiful roll! I MUST try this one day…its just too pretty to ignore. Im bookmarking! :))TQ

  2. The Japanese Redneck says

    Truly beautiful. Man, this is a good lookin' dessert. I really want to try this one.

  3. Raina says

    I have never tried pavlova. Yours looks wonderful. What a beautiful presentation. Thanks for the great instruction on it. I will definitely give this a try.

  4. Big Dude says

    Kathy – That just looks too good – I'll have to show it to the dessest maker as another strawberry treat.

  5. Mary says

    Cathy, you are absolutely right. This lovely dessert would be perfect for Mother's Day. I hope you are having a great day. Blessings…Mary

  6. Allie and Pattie says

    Oh my gosh Cathy!! I HAD this recipe and made it last about a year ago! Thanks so much for the reminder- just in time for a luncheon this week :)
    xoxo Pattie

  7. Linda says

    That is gorgeous Cathy!
    I saw Sunny Anderson make something very similar on the Food Network just the other day….yours looks much more delicious!
    I am so trying this…it is gorgeous and I have a great love for Pavlova as well as Hazelnuts!
    If someone made this for me for Mother's Day I would be one happy mama!

  8. Diana (Di) says

    Cathy, that is one beautiful dessert! and I can taste it. ;) In the event I don't see you before then, have a Happy Mother's Day.

  9. Jeannie says

    That is one gorgeous dessert indeed…I'll give it a try but will probably substitute the strawberries because it is very expensive in this part of the world :P Out of curiosity, what did you do with the yolks?

  10. Kate says

    Cathy this looks wonderful. I think it would be a great Mother's Day Dessert…since I am destined to make an appetizer for Mother's Day, I think I will use it for Father's Day!

  11. Thibeault's Table says

    OOOH I love rolled Meringues. That looks amazing with the hazelnuts and strawberries.

  12. theUngourmet says

    Oh my gosh, this is just beautiful! I've never had anything like this roll. I'll have to fix that!! ;)

  13. Barbara says

    That's brilliant, Cathy! A lovely new way to make a Pavlova, one of my favorite desserts. The photo is lovely.
    I would love to try this, but keep thinking the meringue will crack or break when I roll it up. Oh well, I'm going to try anyway and hope for the best!

  14. SavoringTime in the Kitchen says

    What a beautifully delicious dessert! I love the use of hazelnuts which I love. I will be trying this – thank you!

  15. Lori (All That Splatters) says

    This looks delicious! Pavlova is one of my favorite desserts – this really takes it to the next level. Beautiful!

  16. From the Kitchen says

    The first strawberries that appear in our farmers' market are going to find their way into this rolled Pavlova. It looks delicious and elegant. Thanks so much for sharing the recipe.

    Best,
    Bonnie

  17. Marilyn says

    One of my all time favorite desserts. It reminds me of the dessert at PapaHydns, which is similar to this.

  18. Fresh Local and Best says

    This looks like quite a refreshing dessert with the whipped cream and strawberries! Happy Mother's Day!

  19. sweetlife says

    I love pavlova but have treid it rolled, great recipe..this is perfect for mother's day!!

    sweetlife

  20. Karen @ Mignardise says

    This is so beautiful and impressive. I'm thinking of making it for a benefit dinner party I have in June. I better try it first!

  21. Foley says

    This sounds so light and fresh – definitely going into my file. Will let you know how it turns out!!

  22. Ciao Chow Linda says

    Wow – I almost missed this one – and it's a beauty. I'd be thrilled if my kids made this for me – Mother's Day or any day.

  23. Jamie says

    Just stunning! And strangely I just saw a recipe for something similar and knew I had to try it! And when I see your version – wow – I have to try it! Fabulous dessert and too pretty!

  24. Cher Can says

    I am going to try this recipe. I hope I have more success with the pavlova than with Ina Garten's Triple Berry Pavlova from Food Network. (Cracked and crumbled instead of sliced.)

  25. says

    I LOVE meringue in ANY form. How did I live this long without thinking of rolling it up?!! This is pretty revolutionary, even if it does come from the 80′s. Thanks so much for coming up with this recipe. It’s so unusual and really gorgeous.
    Sue recently posted..When Are Duxelles Not Duxelles?My Profile

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