Name: Coconut pavlova roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 1/2 cup (40g) desiccated coconut; 4 egg whites; 2/3 cup (150g) caster sugar; 1 teaspoon cornflour; 1/2 teaspoon white vinegar; 1 teaspoon vanilla extract; icing sugar, to dust; 300 millilitre cream, whipped; 2 250g punnets strawberries, hulled, halved

Coconut pavlova roll

Light, fluffy, and wonderfully sweet, this beautiful coconut pavlova roll is stuffed with a creamy coconut filling and sweet, juicy strawberry slices to create the ultimate Australian dessert.

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Serves 8

Prep

30M

Cook

15M

Total

45M

Ingredients

1/2 cup (40g) desiccated coconut

4 egg whites

2/3 cup (150g) caster sugar

1 teaspoon cornflour

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

icing sugar, to dust

300 millilitre cream, whipped

2 250g punnets strawberries, hulled, halved

Method

1.Preheat oven to 180°C. Line a 26 x 32cm swiss roll pan with baking paper. Sprinkle base with 2 tablespoons of desiccated coconut.

2.Place egg whites in a clean, dry bowl. Beat with an electric beater until soft peaks form. Beat in caster sugar, 1 tablespoon at a time, until firm, thick and glossy. Beat in cornflour, vinegar and vanilla. Carefully fold through remaining coconut with a large metal spoon.

3.Spoon mixture into prepared pan. Bake 12-15 minutes, until risen and golden. Turn out onto a clean tea towel dusted with icing sugar. Remove baking paper. With long side facing you, carefully roll up, using tea towel as a guide. Cool.

4.Unroll pavlova and spread with cream, not quite to edges. Top with half of strawberries. Re-roll; dust with a little icing sugar. Slice. Serve with remaining strawberries.

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