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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 111.0
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.1 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Roll Up Pavlova (New Zealand) calories by ingredient
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Roll Up Pavlova (New Zealand)

Submitted by: PIPIANA

Introduction

Make this Fluffy Rolled Up Pavlova with as a special treat dessert for any occasion, although I tend to use it only on special occasion like Christmas or a special birthday.

Once made this wonderful pavlova can be dressed up with dairy whip (or whipped cream - but remember this adds calories!!!) or you can add any type of fruit.
Make this Fluffy Rolled Up Pavlova with as a special treat dessert for any occasion, although I tend to use it only on special occasion like Christmas or a special birthday.

Once made this wonderful pavlova can be dressed up with dairy whip (or whipped cream - but remember this adds calories!!!) or you can add any type of fruit.

Number of Servings: 10

Ingredients

    8 Egg Whites
    1 Tb Sp Cornstarch
    1 Tb Sp Malt Vinegar
    1 Cup (or 16 Tb Sp) White Sugar - (This can be lessened to 3/4 cup or 12 Tb Sp)
    1 Drop Vanilla Extract
    1oz Dessicated Coconut (Optional)

Directions

Pre-heat oven to 150 C or 340 F. Place rack in middle of oven.

Place in a bowl: Egg whites, and beat until fluffy (About 10-12 mins - longer depending on your beater)

Once Egg Whites are fluffy add: Sugar, Cornstarch, Malt Vinegar and Vanilla Extract and beat for 8 minutes.

Take a sandwich baking tray (I use one 15" long by 10" wide by 1/2" inch deep) and line it with a sheet of waxed baking paper. Make sure you leave at least 3" at each end.

Spread Egg White mix evenly onto the tray. Do this lightly and do not flatten the mix.

Sprinkle with Dessicated Coconut (Optional)

Bake on middle rack in centre of oven for 8-9 minutes. Pavlova should feel firm but fluffy to the touch when cooked. (Pavlova will look like it is rising really high. This is normal as it will shrink a little when you remove it from the oven)

Lift the Pavlova out by holding the ends of the waxed paper and make sure the edges are not stuck to the wax paper. Return to tray and allow to cool for 10 minutes.

Take a second sheet of Waxed Paper and place it on top of the Pavlova. Hold the ends of waxed papers firmly and flip the whole tray over so that you have the bottom of the pavlova on top.

Peel off the bottom Waxed Sheet. Fold the end of the second sheet onto the bottom of the Pavlova and roll it up loosely. The second waxed sheet should be rolled up inside the Pavlova.

When the Pavlova is cold, unroll it and remove the waxed paper. You should have the bottom of the Pavlova facing you. You can either add dairy whip or whipped cream and/or fruit and roll it back up again.

Serve by slicing and enjoy!!!! This tray will make between 8 - 12 slices depending on thickness.

This recipe sounds very detailed but it really is SOOOO simple to make.

Number of Servings: 10

Recipe submitted by SparkPeople user PIPIANA.






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