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RECIPE
Pavlova Roulade with Raspberry Cheesecake Filling
Jelly Roll Pan
Eggs
Under 2 hours
4-6
RECIPE NOTES
Looking for a decadent dessert to impress your guests? Look no further than our Pavlova Roulade with Raspberry Cheesecake Filling recipe. While it may take a few attempts to master, this dish is sure to become a favourite in your household – especially for those special occasions.
The key to getting any Pavlova recipe just right is all in the whisking. Be sure to beat the egg whites until stiff peaks form before adding the lemon juice and corn flour. The Iron Handle Skillet is the ideal piece of cookware to bake the mixture to perfection, exposing it to a consistent heat source and even heat distribution. The cheesecake filling elevates this traditional recipe, contrasting the light lemon pavlova mixture wonderfully.
Our Pavlova Roulade with Raspberry Cheesecake Filling is a great recipe to experiment with baking all-while offering a delicious treat for the sweet tooth in your family. This recipe takes just under two hours to prepare, providing between four and six servings at a time. Here are all the ingredients you need and the steps to follow before tackling this dessert!
INSTRUCTIONS
Preheat oven to 160°C/320°F. Line a Jelly Roll Pan with parchment paper.
Using an electric mixer with the whisk attachment, beat the egg whites until stiff peaks. Gradually beat in the caster sugar and whisk until thick and glossy. Add lemon juice and sifted cornflour, whisk briefly to incorporate. Spread the mixture evenly onto the lined tray using a silicone spatula. Sprinkle over the flaked almonds. Bake for 10 minutes then turn the temperature down to 130°C/260°F and continue baking for another 5-15 minutes, until just set. Allow to cool in the baking sheet.
For the filling:
Using an electric mixer with the paddle attachment, beat the cream cheese to soften. Add the sifted icing sugar and vanilla and beat until easily spreadable.
To assemble:
Just before serving, carefully turn the meringue over onto a piece of greaseproof paper. Peel off the baking paper. Spread the cream cheese filling evenly over the surface and top with the raspberries. Gently roll the meringue up like a Swiss roll. Place on a platter and garnish with extra raspberries. Serve immediately after assembling, with champagne.
