Tropical Pavlova Roll

I’ve never made a pavlova before, let alone a Pavlova roll, but I was watching Better Homes and Gardens the week before Christmas and was inspired to try one after seeing Karen Martini’s recipe.  The fruit topping she used wasn’t suitable for Oscar, but I liked the idea of the marscapone filling.  I thought mango would go well instead, and it is on the list of High Salicylate foods to reintroduce to Oscar, so I found a recipe using mangoand combined the two.I always have trouble with egg whites, so I made sure I had enough for 3 attempts, but I didn’t need them.  I kept the eggs in the fridge until I needed them and while I was getting everything else ready I put the mixing bowl and the beaters in the freezer to chill.  I had perfect egg whites first time.

Tropical Pavlova Roll (Amines, Moderate and High Salicylates, Low Glutamates)

  • 4 egg whites
  • 3/4 cup castor sugar
  • 1 tspn vinegar substitute
  • 1 tspn cornflour (wheaten)
  • 1/2 cup fresh grated coconut
  • 250g Marscapone
  • 100g natural yoghurt
  • 2 tspn vanilla
  • 2 medium mangoes, thinly sliced
  • 1 banana, thinly sliced
  • Pure icing sugar for dusting
Tropical Pavlova Roll
  1. Preheat the oven to moderately slow (160°C/140°C fan-forced).
  2. Grease a 30 cm oven tray and line with a piece of baking paper .
  3. Beat the egg whites in a small bowl with an electric mixer until soft peaks form; gradually add the sugar, beating until dissolved between additions. Fold in 1 tspn vanilla, the vinegar substitute and cornflour.
  4. Spread the mixture evenly onto the prepared tray then sprinkle with the coconut. Bake on the lower shelf of a moderately slow oven for about 20 minutes or until the meringue is browned lightly.
  5. Cover a wire rack with a clean tea towel dusted with icing sugar. Invert the meringue onto the tea towel, then remove the baking paper. Allow to cool, coconut-side down.
  6. Combine the marscapone, yoghurt and 1 tspn vanilla and spread evenly over the meringue.  Top with the banana slices and half the mango slices.
  7. Roll the meringue firmly from the long side, using the tea towel to guide the meringue as it rolls. Sprinkle with more icing sugar.
  8. Top with the remaining mango slices.

Note: Recipe can be made six hours ahead.


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