Pavlova Cake Roll Recipe - light and airy cake roll, filled with rich cheesecake whipped cream and topped with berries.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: French
Servings: 12
Ingredients
For the filling:
2/3cupheavy whipping cream
6ozsoftened cream cheese
1 1/2cupspowdered sugar
1tbspGran Marnier
For the Pavlova cake roll:
6large egg whites
1 1/2cupssugar
2tspcornstarch
2tspwhite 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
Pavlova cakes do best when served right away. They do get soft and soggy if placed in the fridge.