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you are here: Recipes | Chocolate passion fruit pavlova roulade

Chocolate passion fruit pavlova roulade

Chocolate passion fruit pavlova roulade

Chocolate passion fruit pavlova roulade

(serves 8-10)

5 egg whites
1¼ cups castor sugar
2T cocoa powder
1 ½ cups cream
2T castor sugar
200g dark chocolate, melted
1 x 110g tin passion fruit pulp

Grease and line a 25 x 38cm baking tray. Beat the whites and a pinch of salt until soft peaks form. Add castor sugar gradually until the whites are stiff and glossy. Whisk in cocoa powder. Spread meringue evenly in baking tray and bake at 180°C until top is pale golden and crisp, about 20–25 minutes. Place a piece of baking paper over and invert onto a cooling rack. Beat cream and sugar until stiff . Spread the chocolate over the cooled meringue, top with cream and drizzle with passion fruit (leave the bottom ²/3 of the meringue and a border to allow for spreading) and roll up carefully using the baking paper. Drizzle with passion fruit.
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