Raspberry pavlova roulade log


  • 5 egg whites
  • 1/2 cup caster sugar
  • 600ml thickened cream, whipped
  • 300g fresh raspberries


  1. Whisk egg whites in a clean bowl until stiff peaks form. While beating, gradually add sugar until disolved.
  2. Remove plate from microwave and place a piece of baking paper on it. Spread meringue into a rectangular shape on the baking paper, approximately 2 cm thick. Cook in the microwave on high for 3 minutes (1000 watt) or 4 minutes (850 watt). Remove and allow to cool.
  3. Spread 1/3 of the cream down half (the longest edge) of the meringue. Scatter 1/2 of the raspberries on top of the cream and then cover with another 1/3 of the cream.
  4. Holding the baking paper closest to the filled side, roll over to form a log. Dust with icing sugar and place on platter and serve with remaining cream and berries.

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