Raspberry Jelly-Tip Pavlova Roll (GF)

This can be made the day before it’s needed - store it, loosely covered, in the fridge.

6 egg whites

1½ cups caster sugar 1½ teaspoons vanilla extract 1½ teaspoons malt vinegar 1½ teaspoons cornflour

½ cup cream

2 tablespoons icing sugar Chocolate Ganache

(recipe follows) Raspberry Jelly (recipe follows,

make this before the meringue)

Heat oven to 180°C. Use baking spray to lightly grease a 36cm x 24cm swiss-roll tin. Line the base and sides with baking paper, ensuring it comes well above the tin edges. Cut in at the corners to encourage the paper to sit flat.

Place egg whites in a clean, dry bowl and whisk, preferably with an electric mixer, until stiff peaks form. Slowly add sugar, whisking until it’s dissolved, and the mixture looks glossy. Fold in vanilla, vinegar, and cornflour. Spoon into the prepared tin and gently spread to an even thickness. Bake for 12 to 15 minutes, or until lightly golden on top.

Transfer to a cake rack to cool. Once cool, holding the baking paper ends, lift pavlova from tin and place onto a clean dry bench. Loosen the edges of the Raspberry Jelly with a finger and remove it from its tin by upturning it onto the pavlova. Ease it into place. (The jelly will fall out but maybe not precisely where anticipated - a little adjustment may be required.)

Whisk the cream and icing sugar to stiff peaks. Spread a thin layer on top of the jelly. Using the baking paper, roll the pavlova (from the long edge closest to you) into a roll. Place onto a serving tray, seam-side down and peel away baking paper. Spread a layer of Chocolate Ganache on top. Serves 12