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    Home » Cake

    July 20, 2016

    Strawberry Pavlova Roll - Wicked Wednesday - ThermoFun

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    It’s Wicked Wednesday again!  On the third Wednesday of every month I share with you a wicked recipe!  If you are new to ThermoFun make sure you check out my other Wicked Wednesday recipes.

    I first had this recipe at a friends house and to be perfectly honest it was the best dessert I had tasted!  I went home straight away and found the Coles Recipe she had used and was mulling over how to make this delicious dessert in the thermomix.  Finally after much much much testing :D here is the thermomix strawberry pavlova roll.

    I have no words to describe this recipe, it really is just light and just beautiful.  It has an elegance about it and a creamy, crunchy texture (which I think makes this recipe all the more amazing!)

    Thermomix Strawberry Pavlova Roll

    ThermoFun - Strawberry Pavlova Roll

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    Thermomix Strawberry Pavlova Roll

    Ingredients

    Ingredients – Strawberry Cream

    • 150g strawberries
    • 50g raw sugar
    • 300ml thickened cream

    Ingredients – Pavlova Roll

    • 220g raw sugar
    • 4 egg whites
    • 2 teaspoon cornflour
    • 1 teaspoon white vinegar

    To Decorate

    • strawberry cream
    • extra strawberries for decorating
    • icing sugar to dust

    Instructions

    1. Place 220g sugar into TM bowl and mill 10 sec / speed 9. Set aside.

    Method – Strawberry Cream

    1. Place 50g raw sugar into TM bowl and mill 10 sec / speed 9.
    2. Add strawberries and purée 3 sec / speed 5. Set aside.
      No need to clean TM bowl.
    3. Insert Butterfly. Pour cream into TM bowl and whip into firm peaks. NB: All cream takes slightly different times to whip to this stage depending on freshness and temperature. As a guide start with 20 sec / speed 3 / MC off, check and if required whip again in 5 second increments, taking care not to over whip and turn it to butter.
    4. Empty the cream into the strawberry purée and with aid of your spatula gently fold it in. Refrigerate until required.

    Method – Pavlova Roll

    1. Preheat oven to 180°C. Line a baking tray (24cm x 30 cm Swiss-roll tin) with baking paper, allowing the sides to overhang.
    2. In a clean dry TM bowl, insert butterfly and place egg whites and mix 6 mins / speed 3 / MC off. Scrape down.
    3. Very gradually add sugar through hole in lid while mixing 3 mins / speed 3 / MC off.
    4. Add cornflour and vinegar and fold 5 sec / speed 2.
    5. Empty the mixture into the prepared tray and smooth the surface.
    6. Bake 10-12 mins or until meringue is starting to brown.
    7. Place a clean tea towel onto bench. Top with a sheet of baking paper. Dust with icing sugar. Turn the pavlova top-side down, onto dusted baking paper. Carefully remove the other baking paper on pavlova. Set aside 20 mins to cool.
    8. Spread the strawberry cream over the pavlova, reserving some for decorating at the end. Starting from a short end, using the baking paper to help, carefully roll pavlova to enclose filling and wrap with baking paper. Place on tray and refrigerate for 1 hour to chill.
    9. Unwrap pavlova and dust with icing sugar. Decorate with the set aside strawberry cream and extra strawberries.
    © 2023 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.

     

    Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.

    If you have enjoyed this recipe then please consider leaving a comment.  It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.

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    Reader Interactions

    Comments

    1. Kai says

      August 19, 2017 at 2:24 am

      Following from USA - is "corn flour" the same as "corn starch" or do you mean "corn meal" (which is ground corn)? And is "thickened cream" the same as either heavy or whipping cream, or something else? Thanks! Hard to find good sweet desserts for my celiac son and this looks like he'd love it...

      Reply
      • thermofun says

        August 26, 2017 at 3:31 pm

        Hi Kai yes to my knowledge corn flour in Australia is referred to as corn starch in the USA. It is a thickening agent. Thickened cream is the same as whipping cream. Enjoy!

        Reply
    2. Chris C says

      July 31, 2016 at 10:37 pm

      Thank you. Great conversion with yummy results. My first time attempting pavlova/ meringue in my thermomix after being scared off by so many reported failures! Family loved it. Might try and raspberry and white chocolate cream filling next time.

      Reply
      • thermofun says

        August 02, 2016 at 9:57 pm

        I'm thrilled that you had success Chris especially as it was your first time doing meringue in the TM. Well done! Your idea of raspberry and white chocolate cream sounds divine too! :)

        Reply

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