There’s no denying it; Pavlova belongs in the elite category of desserts, but add a roulade aspect to it? And you’ve got yourself an indulgent dish. If you’re still not convinced, try out the recipe below to make your own. Insider tip: pair it with a glass of Mission Estate’s bubbly for the ultimate dessert affair. You’re welcome.
Ingredients
Kiwifruit cream:
3 green kiwifruit, peeled
1 cup mascarpone
½ cup whipped cream
3 cups icing sugar
Golden chutney:
2 golden kiwifruit, peeled
1 cup golden raisins
1 tsp vinegar
¼ cup castor sugar
Pavlova roulade:
3 egg whites
6 tbsp castor sugar
½ tsp cornflour
1 tsp vinegar
Kiwifruit and mint soup:
3 green kiwifruit, peeled
½ cup mint leaves only
Stock syrup (½ cup water and ½ cup sugar boiled, then chilled)
To serve:
½ cup Chantilly cream (½ cup cream whipped with ½ tbsp icing sugar and ½ tsp vanilla extract until soft peaks form)
1 pack freeze-dried orange chips
Fresh mint/flowers garnish
Method
To make the kiwifruit cream, blend or juice the kiwifruit and pour into a bowl. Whisk whipped cream, mascarpone and icing sugar together and store in the fridge to keep the green colour until ready to spread on roulade later.
Next, make the golden chutney. Juice or blend the kiwifruit and pour into a pot with vinegar and castor sugar. Bring to the boil then add to blender with raisins. Blend into a fine puree and set aside for use later.
To make the pavlova roulade, preheat oven to 180c fan bake. Line a shallow baking tin with baking paper. Whisk egg whites until peaks start to form. Add half the castor sugar and continue to beat until mixture becomes shiny and glossy. Add cornflour and vinegar and fold gently, be careful not to lose too much of the volume. Spread mixture evenly onto prepared baking tin around 2cm thick and place into pre-heated oven and bake for 15 minutes.
Set aside to cool for 10 minutes. Sieve icing sugar onto another piece of baking paper and transfer set pavlova sheet over for easier rolling. Spread the kiwifruit cream all over and roll the pavlova like a swiss roll. Set roulade in the freezer for 2-3 hours before slicing so it doesn’t fall to pieces.
To make the mint soup, bring a pot of water to the boil. Add mint leaves and blanch for five seconds – refresh straight into ice water and pat dry once cooled. Add kiwifruit, mint and ½ cup of stock syrup to a blender. Blend slowly adding more stock syrup until mixture forms a thin soup-like consistency. Chill until use.
To serve pour the kiwifruit and mint soup into a shallow bowl. Slice the pavlova roulade and place into in the bowl. Serve with Chantilly cream, drops of the golden chutney, freeze-dried orange crisps, fresh mint and flowers to garnish. Enjoy!
