Throwback Thursday: Rolled pavlova with peaches & blackberries from Sweet

Throwback to December 2017, when Food52 Baking Club was going through Sweet by Yotam Ottolenghi & Helen Goh…so many beautiful desserts and so little time. I managed to make the yoyos and the gingerbread tiles, but figured I’d have to wait til after the silly season was over to return to the book. Well, with Australia Day being tomorrow I thought it was only fitting that I make a pavlova and this book has more than one to choose from!

I’ve never made a rolled pavlova before, but the recipe was really straight forward (see online version here), it’s just egg whites whipped with caster sugar and then 2 teaspoons each vanilla, white wine vinegar and cornflour. Spread it out on a sheet pan, mine was bigger than the recommended size and filled it to the brim and bake for 35 minutes. Even with the bigger pan mine started to overflow, but didn’t quite make it to spill in the oven, so all was well.

Spread over whipped cream, fruit and almonds and roll it up, then place the rest of the cream along the top with remaining fruit and almonds and enjoy! Hopefully you can’t tell from the picture what a mess it was, spilling out everywhere, but it was yum all the same.

I wished I’d had baking paper, but we ran out earlier this week and I haven’t made it to the shops for more so I lined my pan with foil instead. I think this caused the meringue to be a little wet on the bottom, but like I said just before, it was still yum!

Since I haven’t perfected the roll I think I will give this recipe another go at a later stage to see if I can do better. It was a real crowd pleaser and I reckon if it looked better it would have had a much bigger wow factor.