Search
Generic filters
Exact matches only
Search in title
Search in content
Filter by Custom Post Type
Filter by Categories
Select all
Appetizers
Beef
Beverages & Cocktails
Breads
Cakes
Cheese
Chicken
Children Food
Cookies
Courses
Main Dish
Easy to make
Eggs
Fish
Food Videos
Fruits
Icecream
Mousse
Noodles
Omelet
Pasta
pickled
Pies
Pizza
Potato
Rice
Salads
Sauces
Seafood
Soups
Stew cooking
Stuffed
Tv Shows
Uncategorized
Vegetables
Vegetarion
Video Recipe
Filter by Cuisines
Select all
African
Ainu
American
Arab
Armenian
Assyrian
Balochi
Berber
British
Buddhist
Bulgarian
Cajun
Caribbean
Chechen
Chinese
Circassian
Crimean Tatar
East European
Filipino
French
Greek
Indian
Indonesia
Inuit
Irish
Italian
Japanese
Jewish
Kurdish
Maharashtrian
Malay
Malayali Food
Mexican
Middle Eastern
Israel
Mordovian
Native American
Nordic
North African
Parsi
Pashtun
Pennsylvania Dutch
Peranakan
Portuguese
Punjabi
Rajasthani
Russian
Sami
Sindhi
South American
South Indian
Spanish
Tatar
Thai and South-East Asian
Thailand
Turkish
Yamal
Zanzibari
Filter by Courses
Select all
Dessert
First Dish
Last Dish
Main Course
Main Dish
Side Dish


Print Recipe
Pavlova Yoghurt Roll
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 30 minutes + 30 minutes refrigeration
Cook Time 15 minutes
Servings
Prep Time 30 minutes + 30 minutes refrigeration
Cook Time 15 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. A fabulous roll; the combination of snow-white meringue and crimson-red filling is very impresive, not to mention the taste... Grate for weight-watchers too! (Promise the photo on a later date).
  2. Ingredients: 4 egg whites 1/2 cup caster sugar 1 teaspoon cornflour 1 teaspoon white vinegar 2 teaspoon icing sugar FILLING 1 cup plain yoghurt 250g ricotta cheese 1/4 cup fresh passionfruit pulp 125g strawberries, sliced
  3. Directions: Preheat oven to moderate 180 degrees C. Brush 30/25/2cm Swiss roll tin with melted margarine. Line base with paper; grease paper. Dust with sifted cornflour, shake off excess. Place egg whites in small dry mixing bowl. Using electric beaters, beat egg whites until firm peaks form. Add sugar gradually, beating constantly until mixture is thick and glossy and all sugar is dissolved. Using a metal spoon, fold in cornflour and vinegar. Spread mixture into prepared tray. Bake for 12 to 15 minutes or until well risen and golden brown. Turn meringue onto a sheet of greaseproof paper that has been lightly dusted with icing sugar. Leave to cool to lukewarm. To make filling: using electric beaters, beat yoghurt and ricotta cheese until creamy. Covruit pulper and refrigerate 30 minutes before using. Spread filling evenly over cooled meringue and to with sliced strawberries mixed with passionfruit pulp. Using paper as a guide, roll from short side as for a Swiss roll. Cut in thick slices to serve. Note. Meringue roll can be made a day ahead. Cover loosely with plastic wrap in refrigerator. Chill filling well before using. Meringue needs to be lukewarm for rolling, or it will crack.
Recipe Notes

Source: Old CookShare. Recipe ID: 2018

Share this Recipe