For the Pavlova:

250g egg whites (from 6 large eggs) at room temp

375g caster sugar

2 tsp vanilla extract

2 tsp white wine vinegar

2 tsp cornflour

For the filling:

500ml double cream

1.5tsp vanilla extract

40g icing sugar- sifted

1 tsp rosewater

Fresh berries

60g flaked almonds - toasted


1. Preheat oven to 210C/190C fan-forced. Line a 35cm x 30cm shallow baking tray with baking parchment, so that the paper rises 2cm over the sides of the tin.

2. To make the meringue bases, place the egg whites in the bowl of an electric mixer with the whisk attachment in place and whisk on a medium-high speed for about 1 minute, until soft peaks form. Gradually add the sugar, a tablespoon at a time, whisking all the time for at least 5 minutes, until the mixture turns into a thick and glossy meringue. Reduce the speed to low and add the vanilla extract, vinegar and cornflour. Increase the speed to medium and whisk for a minute, until fully combined.

3. Spoon the meringue mix into the lined tin and use a spatula to spread it out evenly in the tray. Place in the preheated oven and immediately lower the temperature of 190C/170C fan-forced - the contest in temperature helps create the crisp outside along with the gooey marshmallow-like inside. Bake for about 35 minutes, until the meringue is pale beige in colour and crusty on top. Remove from the oven and set aside until completely cool. The meringue will have puffed up in the oven but will deflate slightly when cooled. If keeping until the next day, the meringue can now be covered with a tea towed and set aside at room temperature.

4. To make the cream, whisk together all the ingredients (except the berries and almonds) until soft peaks form. Keep refrigerated until needed.

5. To assemble, place a clean tea towel flat on top of the meringue and quickly but carefully invert it on to the work surface, so that the crisp top of the meringue is now facing down and sitting on top of the tea towel. Lift the tin off and carefully peel away the baking parchment before spreading the meringue evenly with two-thirds of the whipped cream. Cover generously with the berries and sprinkle over 50g almonds.

6. To roll the meringue, start with the longest side closest to you and using the tea towel to assist you, roll the meringue up and over, so that the edges come together to form a log. Gently pull away the tea towel as you roll, then slide the meringue onto a long tray or a platter, with the seam side facing down. Don’t worry if the meringue loses it’s shape a bit or some of the fruit spills out: just hold your nerve and use your hands to pat it back into the shape of the log.

7. Pipe or spoon the remaining cream down the length of the roulade. Top with more berries, the remaining almonds and dust with icing sugar.