For the Pavlova you need

125ml / 4 egg whites

15 ml lemon juice

1ml salt

250ml castor sugar

15ml boiling water (for coffee flavor add 15ml good quality instant coffee or espresso)

15ml cornflour

It is important to set the oven and prepare the baking tray before you begin mixing.

Swiss roll pan 36x25cm. Prepare the pan in advance. Line the pan with good quality baking paper. Lightly spray the paper with non-stick baking spray.

Oven:  middle rack 150°C

To prepare the roulade

  1. Using a clean, dry mixing bowl and preferably an electric food mixer, beat egg whites until foamy



Using a clean, dry whisk and bowl is important

2. Add the salt and lemon juice

3.  Continue whisking until nearly stiff peaks & then add castor sugar gradually, beating well until all the sugar has been added and the mixture is tick and glossy


4. Beat in boiling water

5. Gently fold in the  sifted cornflour

6. Gently spoon onto baking tray and spread the meringue

7. Bake 25 mins.

8. Immediately ‘unmould’ the roulade on a clean sheet of paper on paper or a clean, dry dish towel.

9. Once it has cooled for a few minutes, roll it up lengthwise in the paper or towel, then immediately unroll it, leaving a slight ‘fold’. This makes it easier to roll once you add the filling.

10. Once it is completely cold, add the filling

Filling…. some basic ideas!

You need

500ml chilled whipped cream


250ml chilled whipped cream mixed into 250ml crème patisserie (confectioner’s custard) This makes a more stable filling if you are going to make it in advance.

Use 2 thirds of the cream in the filling and either pipe or spoon the remaining cream on the top of the roll to hold the fruit

Flavour the cream as follows

Sweeten: bearing in mind that the meringue is sweet I prefer not to sweeten the cream, only the crème patisserie has some sugar

Vanilla always enhances the flavour of cream

A few spoons of lemon curd or soft jam may be added

Add 25ml of desired liqueur, Brandy or Whiskey; or a hint of rose water goes well with berries, but use cautiously, you don’t want it to taste of body lotion!

Sliced or diced fruit. Fruit must be cut small enough to make rolling easy.

Add some herbs or spice. Finely chopped mint is good with some fruits. If the dessert is for adults I sprinkle ground red or black pepper over the strawberries

Caramelized pear filling


You need

1 large or 2 small cans pears, you can also use stewed fresh pears!

Drain the pear juice & reserve some to dilute the caramel

250 ml sugar

100ml cream for caramel

5ml flaked salt (optional)

3ml chilli flakes (optional for the adventurous!)

300ml cream for filling and topping

Optional: 80g pecans or walnuts, reserved ½  for decoration and roughly chop the rest


To prepare

Drain the pears and set them aside

Heat the sugar in a saucepan until it melts and caramelizes; do not stir …. it will crystalise, if needed simply gently shake the pan or pot.

Once a rich golden colour is reached add the cream and 50ml pear juice. Be careful as it may splutter. Stir to form a rich caramel sauce. Add the pears to the caramel. If you are adding salt add it now.

To assemble

Whisk the 30ml cream until thick. For the pear filling I like to flavour the cream with a pear liqueur or brandy.

Spread 2 thirds of the cream onto the roll. Arrange 2 thirds of the caramel coated pears on the cream.

Roll the pavlova

Spread or pipe the remaining cream on the top of the roll and arrange the pears on top. Drizzle the remaining caramel over.

If you have used chilli flakes add a few very thin slices of red chilli!