Pavlova Roll with Berries

Preparation

1. 1

   Preheat oven to 150°C. Line a baking tray with parchment paper. In a clean, dry bowl, beat the egg whites with a mixer on medium speed until foamy, about 5 minutes.

2. 2

   Gradually add both sugars, one spoonful at a time, while mixing on high speed. Beat until the egg whites are stiff and glossy. Rub a bit of the mixture between your fingers to ensure the sugar has dissolved—there should be no grittiness.

3. 3

   In a small bowl, mix the cornstarch and cream of tartar with 2 tablespoons of the meringue and the lemon juice. Gently fold this into the rest of the meringue with a spatula until just combined.

4. 4

   Spread the mixture evenly onto the lined tray and sprinkle with sliced almonds. Bake for 30 minutes, or until the surface is lightly golden and crisp.

5. 5

   Once baked, remove from the oven and immediately flip onto a clean kitchen towel or a fresh sheet of parchment, almond side down. Carefully peel off the baking paper and let the meringue cool completely.

6. 6

   Whip the cold cream until stiff peaks form. Near the end, add the Bourbon vanilla paste. Wash and prepare the berries. Spread the cooled meringue with whipped cream, leaving a small border on all sides. Scatter the berries evenly over the cream.

7. 7

   Using the parchment paper or towel, gently roll the meringue into a roulade. Wrap the roll in parchment paper and refrigerate for at least 2 hours to firm up. Before serving, decorate with more whipped cream, berries, and a dusting of powdered sugar, if desired.