Recipe: Ruth Pretty’s Raspberry Jelly-Tip Pavlova Roll
This raspberry jelly-tip pavlova roll is pure Kiwiana goodness.
Words & recipe: Ruth Pretty Styling & photos: Carolyn Robertson
This can be made the day before it’s needed – store it, loosely covered, in the fridge.
6 egg whites
1½ cups caster sugar
1½ teaspoons vanilla extract
1½ teaspoons malt vinegar
1½ teaspoons cornflour
½ cup cream
2 tablespoons icing sugar
Chocolate Ganache (recipe follows)
Raspberry Jelly (recipe follows, make this before the meringue)
Raspberry Jelly-Tip Pavlova Roll
Heat oven to 180°C. Use baking spray to lightly grease a 36cm x 24cm swiss-roll tin.
Line the base and sides with baking paper, ensuring it comes well above the tin edges. Cut in at the corners to encourage the paper to sit flat.
Place egg whites in a clean, dry bowl and whisk, preferably with an electric mixer, until stiff peaks form.
Slowly add sugar, whisking until it’s dissolved, and the mixture looks glossy. Fold in vanilla, vinegar, and cornflour. Spoon into the prepared tin and gently spread to an even thickness.
Bake for 12 to 15 minutes, or until lightly golden on top. Transfer to a cake rack to cool.
Once cool, holding the baking paper ends, lift pavlova from tin and place onto a clean dry bench.
Loosen the edges of the Raspberry Jelly with a finger and remove it from its tin by upturning it onto the pavlova. Ease it into place. (The jelly will fall out but maybe not precisely where anticipated – a little adjustment may be required.)
Whisk the cream and icing sugar to stiff peaks. Spread a thin layer on top of the jelly.
Using the baking paper, roll the pavlova (from the long edge closest to you) into a roll.
Place onto a serving tray, seam-side down and peel away baking paper. Spread a layer of Chocolate Ganache on top.
Put 35ml water in a small bowl and sprinkle over 1 tablespoon gelatine powder.
Let sit for 10 minutes, or until water has absorbed the gelatine.
Lightly grease a 36cm x 24cm swiss-roll tin with baking spray.
Put 250g frozen raspberries into a food processor (preferably fitted with a plastic blade, which prevents raspberry and other berry seeds being broken and leaving a bitter taste). Pulse to a purée.
Use the back of a soup ladle to push the purée through a sieve. Discard the seeds.
Measure 180ml of purée and pour into a small pot. Add 25g sugar and stir over low heat until sugar is dissolved.
Remove from the heat, add gelatine and stir until dissolved.
Cool, then pour into the prepared tin and chill until set.
Heat 200ml cream in a small, heavy-based pot until just below simmering point.
Remove from the heat and stir in 105g chopped dark chocolate (such as Whittaker’s 72% Cacao Dark Ghana). Stir until smooth.
Pour into a cold bowl and let cool until it starts to thicken.
If in a hurry, put the ganache in the fridge for 10 to 15 minutes. Makes 300ml
COOK’S TIP: Don’t use a hot or wet scraper or spatula to smooth the ganache as heat and water will destroy the shine.