Raspberry Pavlova Roulade - Breville Antony Worrall Thompson HM5 Manual

raspberry pavlova roulade

ingredients
roulade
 free range egg whites
a pinch of salt
5g (1oz) caster sugar
1 tsp cornflour
a pinch of cream of tartar
1 tsp white wine vinegar
 drops vanilla extract
filling
600ml (1 pint) double cream (you may
not need all of it)
1 jar of your favourite raspberry jam
50g (1lb) fresh raspberries
raspberry sauce
50g (1lb) fresh raspberries
 tbsp lemon juice
 tbsp icing sugar
serves 8
18
method
1. Preheat the oven to 180°C/50°F/gas
mark . Line a Swiss roll tin or a similar
sized baking tray with greaseproof paper.
. Using you hand mixer on setting 5, whisk
the egg whites with the salt until soft
peaks begin to form. Continue whisking
while adding the sugar until stiff and
shiny. Sprinkle over the cornflour, cream
of tartar, vinegar and vanilla and gently
fold them in.
. Spread the egg white mixture all over
the greaseproof paper lined tray. Gently
flatten the top and smooth the sides.
. Place in the oven and immediately
reduce the heat to 150°C/00°F/gas
mark . Cook for 0 minutes. Turn off
the oven, leave the oven door slightly
ajar and allow the roulade to cool. When
cooled, invert the roulade on to a sheet
of greaseproof paper and set aside.
5. Meanwhile, make the filling. Use your
hand mixer on setting 5 to whisk the
double cream until soft peaks begin to
form Cover and refrigerate until needed.
6. For the sauce, put the raspberries into a
blender, add the lemon juice and sugar,
then use the pulse button until smooth.
Sieve the mixture and refrigerate it.