This dessert is a blast from the past - my mother has been serving rolled pavlovas at lunch and dinner parties for decades. It's an elegant twist on the traditional pavlova. Mum would serve it with chocolate and berries, or with cream and fresh passionfruit folded through.
This was the first kind of pavlova I learned to make when I was young. The licking of the bowl was definitely the highlight. With plenty of lemon curd in the cupboard at this time of year, this dish will definitely be trotted out in our household right through until Christmas time when you can add a few fresh strawberries and serve it with your flaming brandy pudding.
Ingredients
| 4 | Egg whites |
| 1 cup | Caster sugar |
| 250 ml | Cream |
| ½ cup | Lemon curd (Main) |
| ½ cup | Pomegranate seeds |
| 1 serving | Mint leaves, to garnish |
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Directions
- Preheat oven to 160C.
- Line a 20 x 30cm swiss roll tin with baking paper. Sprinkle the base with 2 Tbsp of sugar.
- Into a large bowl place the egg whites and beat until stiff. Add the remaining sugar slowly and beat until dissolved. Spread the mixture evenly into the tin. Place into the middle of the oven for 12-15 minutes or until set. Remove from the oven.
- On a bench, spread another piece of baking paper and sprinkle with a little extra sugar. Flip the pavlova on to the paper and allow to cool. Carefully remove the paper.
- Whip the cream until stiff. Spread thelemon curdover the pavlova base. Spread the cream on top and sprinkle over with pomegranate seeds. Roll from the short end and place on to a serving plate. Decorate with mint leaves.
- Slice to serve.
