Pavlova roulade

Photographer: Adam
Serves 6-8

This recipe is a take on the classic pavlova that Kiwis are very proud of and well known for. Having lived in Samoa for nearly half of my life, the only pavlova I became accustomed to was a rolled version with coconut threads baked on top and smothered with heaps of whipped cream and fresh seasonal fruits. This is a tradition in my family and mainly eaten at special occasions, given as desserts to family and friends as part of their own special occasions or Sunday lunch and sometimes just when my mother has the craving for it – which is like every month!
Despite the richness of this dessert, my mother and aunties have never been deterred from finishing a roll in one sitting over coffee; they would say the citric flavours of the fruits balanced out the richness of the cream and just made you ask for more.
Now that I am residing in NZ, I wanted to share my take on the famous pavlova with the ladies at morning tea and see what they thought about it. Thankfully it was well received and given the thumbs up!


5 large eggs, whites only
1 pinch salt
120g caster sugar
1 Tbsp corn flour
½ tsp white vinegar
1 tsp vanilla essence
¼ cup coconut threads

250ml cream
1 Tbsp brandy
4 Tbsp icing sugar
350g mixed berries such as strawberries, blackberries, raspberries and blueberries.


1. Heat oven to 165°C on Bake function.
2. Line a 27x32cm shallow baking pan with wax or baking paper. Spray lightly with cooking oil to avoid pavlova sticking to paper when cooked.
3. Whisk the egg whites and salt together until soft peaks are formed. Beat in the sugar, 2 Tbsp at a time and then the corn flour, vinegar and vanilla.
4. Spread over the prepared tin with a spatula, making sure it is flat and levelled out.
5. Sprinkle coconut threads all over the top and using your spatula, dab them gently into the pavlova so they stick to pavlova when cooked.
6. Bake in the centre of the oven for 15minutes or until pavlova and coconut threads are evenly browned to a cinnamon brown colour.
7. Take out of oven and allow to cool in tin for 5 – 10 minutes. Place a sheet of wax or baking paper on the counter. Carefully flip the pavlova over on the paper and peel the paper off the bottom. Leave to cool.
8. To make the filling, whisk the cream until thickened, adding the icing sugar and brandy when cream is almost thick and continuing to whisk until firm.
9. Spread the cream over ½ of the roulade and sprinkle with fruit. Using the paper, roll the pavlova, turning the side with cream in first gently and then rolling over the other side and positioning the overlapping side down.
10. Lift gently onto a long serving dish, using a palette knife or your hands to help, gently pulling the paper away. Cover with glad wrap and keep chilled.
11. When serving, you can pipe rosettes on top and decorate with strawberry halves.