Pavlova Roulade with Lemon Curd, Raspberries and Coconut
A divine dessert with tangy lemon, bright raspberries and toasted flakes of coconut that is much easier to make than it looks!
|Preparation Time:||30 minutes|
|Cooking time:||15 minutes|
- 4 egg whites (Large eggs)
- 1 cup caster sugar
- 1 teaspoon cornflour
- 1 teaspoon vinegar
- 300ml cream, whipped
- 1 punnet fresh raspberries
- 1/4 cup toasted shaved coconut
- LEMON CURD
- 4 egg yolks
- 1/2 cup caster sugar
- 1/3 cup lemon juice
- 200g, butter, cubed
Butter and line a 25cm x 30cm Swiss roll pan with baking paper. Beat egg whites in a mixer until stiff peaks form. Gradually beat in sugar until dissolved. Add cornflour and vinegar and mix until combined. Spoon mixture into pan and level with a spatula. Bake at 150°C for 15-20 minutes until lightly golden on top. Turn out onto a sheet of baking paper that has been dusted with icing sugar and carefully remove baking paper from roulade. Allow to cool.
LEMON CURD - Make 1 1/2 cups
Combine all ingredients in a large metal bowl and whisk continuously over simmering water until butter has melted, sugar has dissolved and mixture has just started to thicken slightly. It will set on cooling. Pour into a clean sterilised jar refrigerate until required (up to 3 months).
Spread roulade with 1/2 cup lemon curd. Reserve 1/4 cup cream for garnish, and spread the rest over the roulade. Sprinkle with half the coconut and arrange the raspberries along one long edge, keeping a few for garnish. Roll up from that edge, enclosing the raspberries in the centre of the roll. Dust with icing sugar, dollop the top with remaining cream and garnish with remaining coconut and raspberries.
Before juicing the lemons, peel strips of lemon rind with a peeler and cut into fine julienne for garnish.