LYDIA SCHIAVELLO
JOHNNY DI FRANCESCO’S PAVLOVA ROULADE
I love this recipe. Berries and Pavlova, what's not to love about this classic combination!?. An all-time favourite of mine, it is sure to be crowd pleaser.
INGREDIENTS
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250g egg white
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350g sugar
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2 tsp white vinegar
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10g corn flour
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Icing sugar for dusting
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For the Chantilly Cream
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250 ml cream
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40g castor sugar
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½ tsp vanilla
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For the Berries
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1 punnet of strawberry
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1 punnet of each berry, blue, black and raspberry
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150ml Rosso Antico
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80g sugar
METHOD
For the Berries
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Cut and clean strawberries (removing tops).
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Add strawberries, sugar and Rosso Antico together and allow to macerate for at least 1 hour.
For the Roulade
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Whisk egg whites until stiff add sugar slowly and whisk until glossy fold in the vinegar and corn flour.
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Spread on silicon mat and bake at 150c for 20min.
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Whisk cream and sugar with vanilla to a soft peak and set aside.
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When Pavlova is cooked remove from oven and allow to cool.
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Spread down cling wrap and dust with icing sugar, lay Pavlova over it fill with Chantilly cream and roll.
To serve
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Trim the ends of the Roulade, remove the cling wrap and place on a serving plate.
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Mix the remaining berries in with the macerated strawberries and pour over the top of the Roulade. Serve immediately.
