1. Beat the egg whites until stiff. 2. Add the sugar gradually while continuing to beat with an electric beater until the mixture is very stiff. Don't hurry this step. 3. Add the vanilla, cornflour and vinegar and beat again until well combined. 4. Spread the mixture onto baking paper on a baking tray into a rectangle approx 11/2cm thick. 5. Bake for 8-10 minutes at 200'C. 6. While the roll is cooking, lay a clean dry teatowel ready on a flat surface. 7. Remove Roll from oven (it should be light brown on the top) Lift up the paper and flip it upside down on to the teatowel. 8. Carefully remove the paper and leave Pavlova to cool. (it will shrink slightly). 9. Filling: 10. Put cream, sieved cocoa and icing sugar in a bowl and beat until stiff. 11. Spread over the cold Pavlova and roll up using the tea towel to help. (This can now be frozen wrapped in the teatowel on tray.). 12. Decoration: 13. Bring the 50mls of cream to a boil, remove from heat and stir in the chopped chocolate. 14. Stir to melt, cool slightly then drizzle over the Pavlova roll. 15. Variation: Instead of the chocolate drizzle just pipe rosettes of cream along top of roll and sprinkle with grated chocolate and/or some chopped nuts or some glace cherries. ---------------------------------------------------------------------------
Nutrition
Ingredients
