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Pavlova Cake Roll Recipe – light and airy cake roll, filled with rich cheesecake whipped cream and topped with berries.
Hey guys!
It has been a while since last time I made a cake roll! I finally have another swiss roll recipe for you. A combination between pavlova cake and cake roll. It is so light, fluffy and addicting!
I usually make Pavlova cake at least once during summer. But this summer I decided to go a different route – try to make a Pavlova roll.
Named after a Russian ballerina, there is a controversy around the origin of this dessert, so I wouldn’t call it Russian, since there are stories claiming that the creator was from New Zealand. It really doesn’t matter to me. The truth is that I love this cake, but very rarely make it. It tastes so good and it is best, when consumed right away.
Crunchy shell and chewy inside, this si the best way to describe the texture of Pavlova. Topped with whipped cream and fruit.
This Pavlova Cake Roll doesn’t have the same crunch as Pavlova cake, since it will easily break, when you stert rollig it. I also chose a filling, that sets in the fridge, so the cake roll holds its shape.
I used this whipped cream cheese filling in this recipe, but you can also use my mascarpone whipped cream, if you’d like. I also added some Gran Marnier, for citrusy flavor.
PAVLOVA CAKE ROLL RECIPE
Ingredients
For the filling:
- 2/3 cup heavy whipping cream
- 6 oz softened cream cheese
- 1 1/2 cups powdered sugar
- 1 tbsp Gran Marnier
For the Pavlova cake roll:
- 6 large egg whites
- 1 1/2 cups sugar
- 2 tsp cornstarch
- 2 tsp white vinegar
- powdered sugar for dusting
- cooking spray
- berries for garnishing
Instructions
For the filling:
- Beat heavy cream with an electric mixer until stiff peaks form.
- In a bowl, mix cream cheese and powdered sugar together, until well combined. Add mixture to the whipped cream and beat on low speed for 2 minutes, until incorporated. Add Gran Marnier and mix to combine. Cover and refrigerate.
For the Pavlova cake roll:
- Beat egg whites until soft peaks form - 2-3 minutes.
- Slowly add sugar to the egg whites, while continuously whisking on medium-high speed. Whisk until thick and glossy.
- Add cornstarch and vinegar and beat until combined.
- Spray a 10x15 inch jelly roll pan with a cooking spray and line with parchment paper.
- Preheat oven to 325 F.
- Spread mixture over parchment paper in an even layer. Bake for 20 minutes, until just firm on top. Let it cool in the pan for 2 minutes.
- While the roll is in the oven, line a kitchen towel on the counter and cover with a large piece of parchment paper. Generously dust with powdered sugar. Let Pavlova cool for 3 more minutes.
- Turn Pavlova onto the parchment paper
- Spread filling onto the Pavlova Roll. Using the parchment paper and towel, roll Pavlova.
- Place on a tray and refrigerate for 2 hours until the filling is set.
- Remove paper and towel. Dust with powdered sugar and garnish with berries on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Pavlova in cake roll form? How creative, Mira! Beautiful presentation! Pinned!
This cake roll is gorgeous! Thanks for linkin’ up with What’s Cookin’ Wednesday!Â
thanks Karly!
Do you add the cornstarch and vinegar to the egg whites and sugar?
Yes, you do
Such a light, Â fresh and delicious dessert!
in ur recipe you have us make 2 times the needed filling. I really tried not over-filling it but unfortunately I trusted your recipe. I even left 1/4 filling out and it was pretty tough to recover from, but I will say I have wanted to make this for a long time. My filling was perfect and my pavlova roll was fantastic, its just the excess filling ruined it
The reason I have you make this amount of filling is because I don’t want you to not have enough. If you don’t like the recipe and there are some concerns, please find another one on the web to try. This is just the way I make it. My recipes are on the web for free and I understand that from time to time there will be unhappy readers. Unfortunately this is the way I make this roll and it works fine for me and the excess filling is not an issue. If you saw that there was too much filling, you shouldn’t have used it all.
so my roll finally sat in frig for 2 hrs. good thing i used 2 tbsp of gran marnier otherwise there would be nothing worth tasting. the roll just taste and smells like a fluffy egg white omelette & not at all close to marshmallow. The roll batter did taste like marshmallow before the baking. In the future I would not use this recipe. Its gross
I don’t appreciate you calling my recipes gross. If you don’t like them, just don’t use them. No need to be rude. This is a free recipe, go buy a cookbook and make a roll from it.
Also Pavlova Cakes should’t stay in the fridge. They should be consumed right away.
I have made this recipe many times now and I have made a few tweaks along the way.  I use 1/4 the amount of sugar in the filling!!  The meringue is so sweet already.  But that’s personal preference.  I like to add tart berries to balance it out.
I’ve made it with mandarins and passion fruit, as well as a coffe and chocolate one.  It’s a super versatile recipe if you use it as a base.  Thanks for the great idea!
Is there any non-alcoholic substitute for the Gran Marnier?
Hi, probably non alcoholic orange liqueur or orange extract. You can omit it in the recipe.